Stabilizers and Compositions and Products Comprising the Same

ABSTRACT

Compositions comprising microcrystalline cellulose, cellulose ether, and salt are provided together with methods for making them. Additionally, there are also described edible food products and industrial suspensions formed from these compositions.

CROSS REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. application No. 60/722,720,filed Sep. 30, 2005; U.S. application No. 60/775,884, filed Feb. 23,2006; U.S. application No. 60/818,017, filed Jun. 30, 2006; and U.S.application No. 60/830,565, filed Jul. 13, 2006, each of which isincorporated herein in its entirety.

SUMMARY OF THE INVENTION

The current disclosure provides compositions that generally includemicrocrystalline cellulose, salt, and at least one water solublecellulose ether. The cellulose ether can include those that have adegree of substitution that is about 0.6 to about 1.5. In someembodiments, the cellulose ether comprises an alkali metalcarboxymethylcellulose. The microcrystalline cellulose and celluloseether can be present in a weight ratio from about 50:50 to about 90:10,while the salt is present at a concentration of about 2% to about 6% bydry weight of the composition.

Further, edible food products are disclosed that are formed from thepresent compositions. The edible food products can additionally comprisediverse edible material and additives, including proteins, fruit juices,vegetable juices, fruit-flavored substances, or any combination thereof.In addition, a number of industrial suspensions are disclosed thatcomprise the present compositions that are adapted for use in apharmaceutical, cosmetic, personal care product, agriculture product, orchemical formulation.

Also disclosed are methods for forming the compositions provided herein.The methods include mixing at least one water soluble cellulose etherwith microcrystalline cellulose, wherein the weight ratio of themicrocrystalline cellulose to the cellulose ether is about 50:50 toabout 90:10. To this mixture, a salt solution is added to form a moistmixture. The moist mixture can be extruded to effect intimate mixingamong the components and dispersed in water to form a slurry. The slurrycan be homogenized and spray dried. Dry particles formed from the spraydrying can be reconstituted in a desired aqueous medium or solution toform the compositions, edible food products, and industrial applicationsuspensions described herein. The extruded mixture can be dried byprocesses other than spray drying, such as, for example, fluidized beddrying, drum drying, bulk drying, and flash drying.

Other features and advantages of the foregoing embodiments will beapparent from the following detailed description, and from the claims.The foregoing general description and detailed description of certainembodiments are exemplary and explanatory only and are not to beconsidered to be restrictive of the invention.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows the elastic modulus (G′) and loss modulus (G″) of 1.5%dispersions of an 80:20 MCC/12M8P CMC and 5.0% CaCl₂ composition and acommercial colloidal microcrystalline cellulose co-processed with sodiumcarboxy methyl cellulose measured in the oscillatory mode using aCarri-Med rheometer as a function of increasing strain.

FIG. 2 shows the viscosity profile of 1.5% dispersions of an 80:20MCC/12M8P CMC and 5.0% CaCl₂ composition and a commercial colloidalmicrocrystalline cellulose co-processed with sodium carboxy methylcellulose measured using a Carri-Med rheometer as a function ofincreasing shear rate.

FIG. 3 shows the thixotropy profile and hysteresis of 1.5% dispersionsof an 80:20 MCC/12M8P CMC and 5.0% CaCl₂ composition and a commercialcolloidal microcrystalline cellulose co-processed with sodium carboxymethyl cellulose measured using a Carri-Med rheometer as a function ofincreasing shear rate and then decreasing shear rate.

DETAILED DESCRIPTION CERTAIN EMBODIMENTS

The present disclosure provides compositions that generally includemicrocrystalline cellulose (“MCC”), a salt, and at least one watersoluble cellulose ether. The cellulose ether can be an alkali metalcarboxymethylcellulose (“CMC”), which in some instances is sodium orpotassium CMC, and preferably sodium CMC. The cellulose etherscontemplated for the present compositions have a degree of substitutionof about 0.6 to about 1.5. In some embodiments, the cellulose ethershave a degree of substitution of 0.9 to 1.5. Still, in otherembodiments, the cellulose ethers have a degree of substitution of 0.9to 1.2. The quantities of MCC and cellulose ether incorporated intothese compositions are such that the weight ratio of MCC:cellulose etheris about 50:50 to about 90:10. The compositions can be made so as toinclude a range of weight ratios of MCC:cellulose ether. In someembodiments the weight ratio of MCC:cellulose ether can be from 50:50 to90:10. Other embodiments can have a weight ratio of MCC:cellulose etherfrom 75:25 to 82:18, while some embodiments have a weight ratio of about70:30, about 80:20, or about 60:40.

Additionally, salt is present in the compositions at a concentration ofabout 2% to about 6% by dry weight of the composition. In some examples,the salt concentrations are about 3% to about 5% salt by dry weight ofthe composition. The salt is preferably a salt that includes a divalentcation, such as Ca or Mg. Some examples of salts contemplated for use inthe disclosed compositions include calcium chloride, calcium lactate,calcium tartrate, calcium citrate, calcium maleate, calciummonophosphate, and magnesium chloride although others may also be used.In some embodiments, the salt is CaCl₂.

In some embodiments, the cellulose ether is methylcellulose,methylhydroxyethylcellulose, methylhydroxypropylcellulose,hydroxyethylcellulose, hydroxypropylcellulose,ethoxyhydroxyethylcellulose (EHEC), or a combination thereof. In someinstances, the cellulose ether is methylcellulose,hydroxypropylmethylcellulose or hydroxypropylcellulose.

The cellulose ethers used to form the disclosed compositions arecharacterized by, inter alia, the degree of substitution that ispresent. The degree of substitution represents the average number ofhydroxyl groups substituted per anhydroglucose unit. For example, inCMC, each anhydroglucose unit contains three hydroxyl groups, whichgives CMC a maximum theoretical DS of 3.0. In one CMC example, Aqualon®,a commercial CMC embodiment, has a DS of 0.7, which is an average of 7carboxymethyl groups per 10 anhydroglucose units.

Any MCC may be employed in the present compositions. Suitable feedstocksfrom which MCC may be obtained include, for example, wood pulp such asbleached sulfite and sulfate pulps, corn husks, bagasse, straw, cotton,cotton linters, flax, kemp, ramie, fermented cellulose, etc. In oneembodiment, the MCC used is one approved for human consumption by theUnited States Food and Drug Administration.

The described compositions can act as stabilizers that have a multitudeof industrial and consumer uses, e.g., in the food and beverageindustry, or in suspensions for industrial application. Thecompositions, after drying to powder form, can be mixed with an aqueoussolution to form a colloidal mix that, in some embodiments, can maintainits colloidal properties for greater periods of time and under moreharsh conditions. Some of the edible food products formed using thecompositions described herein provide stable colloidal properties forextended periods even at acidic pH conditions. Some examples of theedible food products include the following: sauces (especially low pHhigh salt types), retorted soups, dressings including both spoonable andpourable dressings, beverages including those that are heat treated, forexample, by pasteurization or ultra pasteurization, or heat treatedusing ultra high temperature (UHT) or high temperature short time (HTST)or retort processes, UHT and retort processed protein and nutritionalbeverages, UHT processed low pH protein-based beverages, UHT Cafortified beverages, UHT milk-based beverages, UHT and retort processedmilk creams, low pH frozen desserts, e.g., fruit sherbets, aerated foodsystems dairy and non-dairy based, cultured products (sour cream,yogurts), bakery fillings or creams, such as fruit fillings, and whippedtoppings. The levels of the compositions used in the contemplated foodproducts can range from about 0.05% to about 3.5% by weight of totalfood product, and in some instances 0.2% to 2% by weight of total foodproduct. In some of these edible food products, an adjunct stabilizercan be added to assist in long term stability, e.g., additional CMC canbe added in the amounts of about 0.05% to about 0.5%.

In some embodiments, edible food products are provided that include thepresent compositions. These food products can also include other edibleingredients such as, for example, vegetable or fruit pulps, mineralsalts, protein sources, fruit juices, acidulants, sweeteners, bufferingagents, pH modifiers, stabilizing salts, or a combination thereof. Thoseskilled in the art will recognize that any number of other ediblecomponents may also be added, for example, additional flavorings,colorings, preservatives, pH buffers, nutritional supplements, processaids, and the like. The additional edible ingredients can be soluble orinsoluble, and, if insoluble, can be suspended in the food product. Insome of the edible food products, the compositions are generallycomprised of stabilizer, protein and/or fruit juice; e.g., fruit juicescontaining solids (such as pulp) and nectars are readily stabilized byadding the stabilizer compositions. In such blends having only juice oronly protein, it will be recognized that the composition of thestabilizer composition and the amount of stabilizer composition used inthe beverage blend may need to be adjusted accordingly to maintain thedesired stability results. Such routine adjustment of the composition isfully within the capabilities of one having skill in the art and iswithin the scope and intent of the present invention. These edible foodproducts can be, e.g, dry mix products (instant sauces, gravies, soups,instant cocoa drinks, etc.), low pH dairy systems (sour cream/yogurt,yogurt drinks, stabilized frozen yogurt, etc.), baked goods, as abulking agent in non-aqueous food systems and in low moisture foodsystems.

Other products and applications for which the present compositions, orstabilizer compositions, may be used include industrial suspensions. Insome embodiments, the industrial suspensions include the presentcompositions that are adapted for use in pharmaceuticals, cosmetics,personal care products, agricultural products, or chemical formulations.Some examples of industrial applications include excipients for chewabletablets, providing taste masking for drug actives such as APAP, aspirin,ibuprofen, etc.; suspending agents; controlled release agents inpharmaceutical applications; delivery systems for flavoring agents andnutraceutical ingredients in food, pharmaceutical, and agriculturalapplications; direct compression sustained release agents, which can beused as pharmaceutical dosage forms such as tablets, films, andsuspensions; thickeners, which can be used in foams, creams, and lotionsfor personal care applications; suspending agents, which can be usedwith pigments and fillers in ceramics, colorants, cosmetics, and oralcare; materials such as ceramics; delivery systems for pesticidesincluding insecticides; and other agricultural products.

The use of a processing agent or agents may be desirable duringpreparation of the stabilizer composition. Examples of suitable saltsinclude, but are not limited to, calcium chloride, calcium lactate,calcium tartrate, calcium citrate, calcium maleate, calciummonophosphate, and magnesium chloride. Other potential processing agentsthat are contemplated to be used for preparing the disclosedcompositions include, for example, ammonium hydroxide, or bufferingagents, such as, potassium carbonate, etc.

Suitable juices incorporating the stabilizer composition include fruitjuices (including but not limited to lemon juice, lime juice, and orangejuice, including variations such as lemonade, limeade, or orangeade,white and red grape juices, grapefruit juice, apple juice, pear juice,cranberry juice, blueberry juice, raspberry juice, cherry juice,pineapple juice, pomegranate juice, mango juice, apricot juice ornectar, strawberry juice, kiwi juice, and naranjadas) and vegetablejuices (including but not limited to tomato juice, carrot juice, celeryjuice, beet juice, parsley juice, spinach juice, and lettuce juice). Thejuices may be in any form, including liquid, solid, or semi-solid formssuch as gels or other concentrates, ices or sorbets, or powders, and mayalso contain suspended solids. In another embodiment, fruit-flavored orother sweetened substances, including naturally flavored, artificiallyflavored, or those with other natural flavors (“WONF”), may be usedinstead of fruit juice. Such fruit flavored substances may also be inthe form of liquids, solids, or semi-solids, such as powders, gels orother concentrates, ices, or sorbets, and may also contain suspendedsolids.

Proteins suitable for the edible food products incorporating thestabilizer compositions include food proteins and amino acids, which canbe beneficial to mammals, birds, reptiles, fish, and other livingorganisms. Food proteins include animal or plant proteins and fractionsor derivatives thereof. Animal derived proteins include milk and milkderived products, such as heavy cream, light cream, whole milk, low fatmilk, skim milk, fortified milk including protein fortified milk,processed milk and milk products including superheated and/or condensed,sweetened or unsweetened skin milk or whole milk, dried milk powdersincluding whole milk powder and nonfat dry milk (NFDM), casein andcaseinates, whey and whey derived products such as whey concentrate,delactosed whey, demineralized whey, whey protein isolate. Egg andegg-derived proteins may also be used. Plant derived proteins includenut and nut derived proteins, sorghum, legume and legume derivedproteins such as soy and soy derived products such as untreated freshsoy, fluid soy, soy concentrate, soy isolate, soy flour, and riceproteins, and all forms and fractions thereof. Food proteins may be usedin any available form, including liquid, condensed, or powdered. Whenusing a powdered protein source, however, it may be desirable toprehydrate the protein source prior to blending with stabilizercompositions and juice for added stability of the resulting beverage.When protein is added in conjunction with a fruit or vegetable juice,the amount used will depend upon the desired end result. Typical amountsof protein range from about 1 to about 20 grams per 8 oz. serving of theresulting stable edible food products, such as beverages, but may behigher depending upon the application.

In certain embodiments, the compositions generally includingmicrocrystalline cellulose, salt, and at least one water solublecellulose ether are formulated as dry blends. At least one of anadditional hydrocolloid, a surfactant, an active substance, and a fillercan be added to the dry blends. In preferred embodiments, an additionalhydrocolloid is added to the dry blends. The dry blends are suitableintermediates that can be dosed and dispersed with sufficient water andagitation with heat as appropriate to activate the stabilizer in thedesired food, pharmaceutical, industrial, or cosmetic product orapplication.

In alternative embodiments, at least one of an additional hydrocolloid,a surfactant, an active substance, and a filler is added to a slurrygenerally including microcrystalline cellulose, salt, and at least onewater soluble cellulose ether, and the slurry is then spray dried.

Suitable additional hydrocolloids include, but are not limited to, watersoluble and water dispersible gums, polysaccharides, and syntheticpolymers, such as, for example, pectins, including high methoxyl (“HM”)and low methoxyl pectins and acetylated pectins, such as beet pectin,carboxy methyl cellulose (“CMC”), high degree-of-substitution (“highDS”) carboxy methyl cellulose (“CMC”), alginate, karaya gum, xanthangum, arabic gum, gellan gum, PGA, carrageenan, tragacanth, starch,galactomannans, such as guar gum, locust bean gum, tara gum, cassia gum,and mixtures thereof. In some embodiments, the additional hydrocolloidis xanthan gum, starch, high DS CMC, or pectin.

The additional hydrocolloids can be employed in a number of ways. Incertain embodiments, an additional hydrocolloid is added to the dryblend or to the slurry during production of the stabilizer compositionsdescribed herein. For example, the hydrocolloid is added to the slurryjust prior to spray drying, so that the entire mixture is spray-dried atonce. The resulting dry mixture of the stabilizer composition plus anadditional hydrocolloid may then be packaged and stored, and added as asingle measure during production of the food, pharmaceutical,industrial, or cosmetic products described herein.

In alternative embodiments, the additional hydrocolloid is added in asupplementary step at the time of production, in an amount suited to theparticular product being manufactured.

The additional hydrocolloids are employed in amounts sufficient toenhance the stabilizing function of the MCC/cellulose ether and saltcompositions in the final food, pharmaceutical, industrial, or cosmeticproduct. For example, in a beverage, an adjunct stabilizer can beemployed in a sufficient amount to reduce serum separation in the finalbeverage.

Suitable surfactants include, but are not limited to, ionic or nonionicwith an HLB of 1 to 40.

Active substances include, but are not limited to, at least one of anutraceutical agent, a vitamin, a mineral, a coloring agent, asweetener, a flavorant, a fragrance, a salivary stimulant agent, a food,an oral care agent, a breath freshening agent, a pharmaceutical active,agricultural active, therapeutic agent, cosmetic agent, chemical,buffer, or pH modifier. Active substances can be encapsulated orotherwise processed or treated to modify their release properties.

The particular filler used depends upon its ability to modify the blendand/or the desired product. Insoluble fillers, such as pigments liketitanium dioxide, and insoluble but swellable fillers, such as gelparticles, celluloses or microcrystalline cellulose, form suspensions ordispersions with the activated stabilizer. Alternatively, fillers can bewater-soluble and capable of readily dissolving in water, such as sugaror maltodextrin, or reactive, for example, pH sensitive or temperaturesensitive, and capable of dissolving under specific process conditions,such as calcium carbonate.

When manufacturing edible products or beverages having a low-pH phaseand a protein phase it is also possible to achieve a desirable level ofstability by manufacturing edible products or beverages in a singlephase. In such a single-phase process, the stabilizer composition andoptional additional hydrocolloid may be dispersed in water. Additionalingredients, including but not limited to proteins, fruit juices,acidulants, buffers, sweeteners, pH modifiers, antifoaming agents, andsalts may then be added to the present compositions in a single phase.The order of addition of any additional ingredients should be selectedto insure protein protection both during assembly of the edible productor beverage and thereafter.

Additional ingredients may be added to the edible compositions, oredible food products, disclosed herein. Such additional ingredientswhich may be desirable and can include, but are not limited to, pHmodifiers such as acidulants (including citric, malic, tartaric,phosphoric, acetic, and lactic acids and the like), buffering agents(including carbonates, citrates, phosphates, sulfates, maleates, and thelike), or the like that may be added to either the juice or proteincomponents at any stage of production, sweeteners (such as sugar, cornsyrup, fructose, etc), high intensity sweeteners (such as aspartame),sweetener alternatives (such as sucralose) or sugar alcohols (such assorbitol, mannitol, and maltitol). In one embodiment, a sugaralternative such as sucralose, aspartame, or acesulfame K is used toproduce a resulting composition that is low in carbohydrate content.Further possible additives include flavors, colorants, emulsifiers,preservatives, fillers such as maltodextrins, alcohol compositions,concentrates, and nutritional additives (such as calcium, i.e. calciummaleate or other minerals, vitamins, herbal supplements, etc.). Optionalprocess aids such as an antifoam agent may also be used in theseapplications.

Many of the edible food products disclosed herein can benefit from thestabilizer compositions, which are the edible food products that includelow pH liquids, wherein the resulting pH is greater than about 2.5 andless than about 7.0. In one embodiment, the pH of the food product isbetween about 2.8 and about 6.5. In a further embodiment, the pH of thefood product is between about 3.0 and about 6.0. The pH can also be lessthan about 5.5. The compositions can be either alcoholic ornon-alcoholic in nature.

The final beverage compositions may be processed by heat treatment inany number of ways. These methods may include, but are not limited to,pasteurization, ultra pasteurization, high temperature short timepasteurization (“HTST”), and ultra high temperature pasteurization(“UHT”). These beverage compositions may also be retort processed,either by rotary retort or static retort processing. Some compositions,such as juice-added or natural or artificially flavored soft drinks mayalso be cold processed. Many of these processes may also incorporatehomogenization or other shearing methods. There may also be co-driedcompositions, which can be prepared in dry-mix form, and thenconveniently reconstituted for consumption as needed. The resultingbeverage compositions may be refrigerated and stored for a commerciallyacceptable period of time. In the alternative, the resulting beveragesmay be stored at room temperature, provided they are filled underaseptic conditions.

In some embodiments, the disclosed edible food products have enhancedstorage stability and, therefore, greater commercial appeal. Stablecompositions are those that exhibit acceptable levels of storagestability. Storage stability is intended to mean at least one or more ofthe following product characteristics over the desired shelf life of theproduct: in liquid systems—suspension with minimal or no sedimentation,minimal or no serum separation, minimal or no creaming, minimal or nomottling, absence of rippling, absence of localized gels or gelation; insolid, semi-solid, gel, foam or film systems—minimal or no serumseparation, deaeration or coalescence; and additionally for frozensystems—reduction or avoidance of the growth in size or number of icecrystals. As used in the foregoing description, minimal sedimentationmeans that any sediment that exists is present as loose sediment, whichmay be easily shaken back into the system. As used in the foregoingdescription, minimal serum separation means that less than 5 mm of serumis present when the liquid system is viewed in a 250 mL flask. In someembodiments, the edible food products can have enhanced storage abilitywithout the need for adjunct stabilizers (outside of cellulose ethersused in compositions). For example, some sauces that lack an adjunctstabilizer, such as xanthan gum, are shown to maintain relativeviscosity for extended periods of time, which in some instances is over1 year, or in some instances is over 6 months.

Bakery fillings, such as fruit fillings, that comprise the presentcompositions exhibit a wide range of textures and flow. Flow is alsoreferred to as spread. Spread or flow measures the ability of a fruitfilling preparation to retain its initial shape and volume after beingbaked for a defined amount of time at a given temperature. A definedvolume of fruit filling preparation, such as, for example, approximately35 g, is placed in a 3.5 cm diameter by 0.8 cm high ring centered onpaper that has been marked with concentric circles to facilitate readingthe test. The fruit filling is leveled to the top of the ring and thering is removed. The fruit filling and paper are placed on a cookiesheet and baked for 10 minutes at 400° F. in a ventilated oven. Thespread is measured by determining the difference between the finaldiameter after baking and the initial diameter before baking, thendividing by the initial diameter and converting to a percentage.

The force required to break the baked fruit filing can be measured usinga 0.5 inch radius Delrin probe with the TA-TX2 texture analyzer (StableMicro Systems Ltd).

EXAMPLES

The invention is further demonstrated in the following examples. Theexamples are for purposes of illustration and are not intended to limitthe scope of the present invention.

Example 1 80/20 MCC/12M8P CMC with 5.0% CaCl₂

In a 5 gal Hobart mixer, 908.7 grams of microcrystalline cellulose (MCC)wetcake was admixed with 105.3 grams Aqualon® 12M8P CMC to obtain an MCCto CMC solids ratio of 80/20 parts by weight. 83.3 grams of a 30%solution of CaCl₂ was added and mixed for several minutes. The admixturewas passed through a co rotating twin-screw extruder several times toshear the admixture and comminute the microcrystalline aggregates. Theresulting consistency of the extrudate was not slippery, therebyenabling it to be subjected to a high work profile which facilitated theformation of colloidal microcrystalline cellulose particles.

329.18 grams of the MCC/CMC extrudate was dispersed in 2670.82 grams ofdistilled water. The resulting slurry was passed through a Manton Gaulinhomogenizer at 2,500 psi and spray dried to form a powder. The spraydrying was performed as follows: The homogenized slurry was fed to a 3foot (0.9144 m) Bowen spray dryer utilizing nozzle atomization 0.1 inch(0.00254 m) opening. The slurry was fed to the dryer by means of avariable feed Moyno pump at a rate to provide the desired outlettemperature. The operating inlet/outlet air temperature of the spraydryer was about 225° F./125° F. The spray drying conditions wereregulated depending upon feed properties such as viscosity and resultingdried product characteristics and subsequent yield.

A water dispersible colloidal MCC powder was obtained. A colloidalcontent of 81.70% was obtained. The colloidal content was determined bycentrifugation at 8250 rpm for 15 minutes followed by gravimetricanalysis of the dried supernatant product. When dispersed in deionizedwater, its 2.6% dispersion exhibited an initial Brookfield viscosity of2,300 cps and a viscosity of 2,800 cps when retested after 24 hours,suggesting an effective interaction that is a good gel network betweenthe MCC and the 12M8P CMC.

Example 2 80/20 MCC/12M8P CMC with 5.0% CaCl₂

In a 5 gal Hobart mixer, 1090.4 grams of microcrystalline cellulose(MCC) wetcake was admixed with 126.3 grams of a second lot of Aqualon®12M8P CMC to obtain an MCC to CMC solids ratio of 80/20 parts by weight.100.0 grams of a 30% solution of CaCl₂ was added and mixed for severalminutes. The admixture was passed through a co rotating twin-screwextruder several times to shear the admixture and comminute themicrocrystalline aggregates. The resulting consistency of the extrudatewas not slippery, thereby enabling it to be subjected to a high workprofile, which facilitated the formation of colloidal microcrystallinecellulose particles.

329.18 grams of the MCC/CMC extrudate was dispersed in 2670.82 grams ofdistilled water. The resulting slurry was passed through a Manton Gaulinhomogenizer at 2,500 psi and spray dried to form a powder. The spraydrying was performed as follows: The homogenized slurry was fed to a 3foot (0.9144 m) Bowen spray dryer utilizing nozzle atomization 0.1 inch(0.00254 m) opening. The slurry was fed to the dryer by means of avariable feed Moyno pump at a rate to provide the desired outlettemperature. The operating inlet/outlet air temperature of the spraydryer was about 225° F./125° F. The spray drying conditions wereregulated depending upon feed properties such as viscosity and resultingdried product characteristics and subsequent yield.

A water dispersible colloidal MCC powder was obtained. A colloidalcontent of 88.83% was obtained. The colloidal content was determined bycentrifugation at 8250 rpm for 15 minutes followed by gravimetricanalysis of the dried supernatant product. When dispersed in deionizedwater, its 2.6% dispersion exhibited an initial Brookfield viscosity of1450 cps and a viscosity of 1825 cps when retested after 24 hours,suggesting an effective interaction that is a good gel network betweenthe MCC and the 12M8P CMC.

Example 3 80/20 MCC/12M8P CMC with 4.0% CaCl₂

In a 5 gal Hobart mixer, 1101.9 grams of microcrystalline cellulose(MCC) wetcake was admixed with 127.6 grams Aqualon® 12M8P CMC to obtainan MCC to CMC solids ratio of 80/20 parts by weight. 80.0 grams of a 30%solution of CaCl₂ was added and mixed for several minutes. The admixturewas passed through a co rotating twin-screw extruder several times toshear the admixture and comminute the microcrystalline aggregates. Theresulting consistency of the extrudate was not slippery, therebyenabling it to be subjected to a high work profile, which facilitatedthe formation of colloidal microcrystalline cellulose particles.

327.38 grams of the MCC/CMC extrudate was dispersed in 2672.62 grams ofdistilled water. The resulting slurry was passed through a Manton Gaulinhomogenizer at 2,500 psi and spray dried to form a powder. The spraydrying was performed as follows: The homogenized slurry was fed to a 3foot (0.9144 m) Bowen spray dryer utilizing nozzle atomization 0.1 inch(0.00254 m) opening. The slurry was fed to the dryer by means of avariable feed Moyno pump at a rate to provide the desired outlettemperature. The operating inlet/outlet air temperature of the spraydryer was about 225° F./125° F. The spray drying conditions wereregulated depending upon feed properties such as viscosity and resultingdried product characteristics and subsequent yield.

A water dispersible colloidal MCC powder was obtained. A colloidalcontent of 82.90% was obtained. The colloidal content was determined bycentrifugation at 8250 rpm for 15 minutes followed by gravimetricanalysis of the dried supernatant product. When dispersed in deionizedwater, its 2.6% dispersion exhibited an initial Brookfield viscosity of1350 cps and a viscosity of 1750 cps when retested after 24 hours,suggesting an effective interaction that is a good gel network betweenthe MCC and the CMC.

Example 4 60/40 MCC/12M8P CMC with 5.0% CaCl₂

In a 5 gal Hobart mixer, 817.8 grams of microcrystalline cellulose (MCC)wetcake was admixed with 252.6 grams Aqualon® 12M8P CMC to obtain an MCCto CMC solids ratio of 60/40 parts by weight. 100 grams of a 30%solution of CaCl₂ was added and mixed for several minutes. The admixturewas passed through a co rotating twin-screw extruder several times toshear the admixture and comminute the microcrystalline aggregates. Theresulting consistency of the extrudate was not slippery, therebyenabling it to be subjected to a high work profile, which facilitatedthe formation of colloidal microcrystalline cellulose particles.

292.61 grams of the MCC/12M8P CMC extrudate was dispersed in 2707.39grams of distilled water. The resulting slurry was passed through aManton Gaulin homogenizer at 2,500 psi and spray dried to form a powder.The spray drying was performed as follows: The homogenized slurry wasfed to a 3 foot (0.9144 m) Bowen spray dryer utilizing nozzleatomization 0.1 inch (0.00254 m) opening. The slurry was fed to thedryer by means of a variable feed Moyno pump at a rate to provide thedesired outlet temperature. The operating inlet/outlet air temperatureof the spray dryer was about 225° F./125° F. The spray drying conditionswere regulated depending upon feed properties such as viscosity andresulting dried product characteristics and subsequent yield.

A water dispersible colloidal MCC powder was obtained. A colloidalcontent of 77.42% was obtained. The colloidal content was determined bycentrifugation at 8250 rpm for 15 minutes followed by gravimetricanalysis of the dried supernatant product. When dispersed in deionizedwater, its 2.6% dispersion exhibited an initial Brookfield viscosity of500 cps and a viscosity of 2125 cps when retested after 24 hours,suggesting an effective interaction that is a good gel network betweenthe MCC and the 12M8P CMC.

Example 5 60/40 MCC/12M8P CMC with 4.0% CaCl₂

In a 5 gal Hobart mixer, 826.4 grams of microcrystalline cellulose (MCC)wetcake was admixed with 255.3 grams Aqualon® 12M8P CMC to obtain an MCCto CMC solids ratio of 60/40 parts by weight. 80 grams of a 30% solutionof CaCl₂ was added and mixed for several minutes. The admixture waspassed through a co rotating twin-screw extruder several times to shearthe admixture and comminute the microcrystalline aggregates. Theresulting consistency of the extrudate was not slippery, therebyenabling it to be subjected to a high work profile, which facilitatedthe formation of colloidal microcrystalline cellulose particles.

290.42 grams of the MCC/CMC extrudate was dispersed in 2709.58 grams ofdistilled water. The resulting slurry was passed through a Manton Gaulinhomogenizer at 2,500 psi and spray dried to form a powder. The spraydrying was performed as follows: The homogenized slurry was fed to a 3foot (0.9144 m) Bowen spray dryer utilizing nozzle atomization 0.1 inch(0.00254 m) opening. The slurry was fed to the dryer by means of avariable feed Moyno pump at a rate to provide the desired outlettemperature. The operating inlet/outlet air temperature of the spraydryer was about 225° F./125° F. The spray drying conditions wereregulated depending upon feed properties such as viscosity and resultingdried product characteristics and subsequent yield.

A water dispersible colloidal MCC powder was obtained. A colloidalcontent of 69.24% was obtained. The colloidal content was determined bycentrifugation at 8250 rpm for 15 minutes followed by gravimetricanalysis of the dried supernatant product. When dispersed in deionizedwater, its 2.6% dispersion exhibited an initial Brookfield viscosity of275 cps and a viscosity of 1900 cps when retested after 24 hours,suggesting an effective interaction that is a good gel network betweenthe MCC and the 12M8P CMC.

Example 6 60/40 MCC/12M8P CMC with 3.0% CaCl₂

In a 5 gal Hobart mixer, 835.0 grams of microcrystalline cellulose (MCC)wetcake was admixed with 258.0 grams Aqualon® 12M8P CMC to obtain an MCCto CMC solids ratio of 60/40 parts by weight. 60 grams of a 30% solutionof CaCl₂ was added and mixed for several minutes. The admixture waspassed through a co rotating twin-screw extruder several times to shearthe admixture and comminute the microcrystalline aggregates. Theresulting consistency of the extrudate was not slippery, therebyenabling it to be subjected to a high work profile, which facilitatedthe formation of colloidal microcrystalline cellulose particles.

288.24 grams of the MCC/12M8P CMC extrudate was dispersed in 2711.76grams of distilled water. The resulting slurry was passed through aManton Gaulin homogenizer at 2,500 psi and spray dried to form a powder.The spray drying was performed as follows: The homogenized slurry wasfed to a 3 foot (0.9144 m) Bowen spray dryer utilizing nozzleatomization 0.1 inch (0.00254 m) opening. The slurry was fed to thedryer by means of a variable feed Moyno pump at a rate to provide thedesired outlet temperature. The operating inlet/outlet air temperatureof the spray dryer was about 225° F./125° F. The spray drying conditionswere regulated depending upon feed properties such as viscosity andresulting dried product characteristics and subsequent yield.

A water dispersible colloidal MCC powder was obtained. A colloidalcontent of 63.87% was obtained. The colloidal content was determined bycentrifugation at 8250 rpm for 15 minutes followed by gravimetricanalysis of the dried supernatant product. When dispersed in deionizedwater, its 2.6% dispersion exhibited an initial Brookfield viscosity of150 cps and a viscosity of 1350 cps when retested after 24 hours,suggesting an effective interaction that is a good gel network betweenthe MCC and the 12M8P CMC.

Example 7 80/20 MCC/12M31P CMC with 5.0% CaCl₂

In a 5 gal Hobart mixer, 908.7 grams of microcrystalline cellulose (MCC)wetcake was admixed with 104.6 grams Aqualon® 12M31P CMC to obtain anMCC to CMC solids ratio of 80/20 parts by weight. 83.3 grams of a 30%solution of CaCl₂ was added and mixed for several minutes. The admixturewas passed through a co rotating twin-screw extruder several times toshear the admixture and comminute the microcrystalline aggregates. Theresulting consistency of the extrudate was not slippery thereby enablingit to be subjected to a high work profile which facilitated theformation of colloidal microcrystalline cellulose particles.

328.98 grams of the MCC/12M31P CMC extrudate was dispersed in 2671.02grams of distilled water. The resulting slurry was passed through aManton Gaulin homogenizer at 2,500 psi and spray dried to form a powder.The spray drying was performed as follows: The homogenized slurry wasfed to a 3 foot (0.9144 m) Bowen spray dryer utilizing nozzleatomization 0.1 inch (0.00254 m) opening. The slurry was fed to thedryer by means of a variable feed Moyno pump at a rate to provide thedesired outlet temperature. The operating inlet/outlet air temperatureof the spray dryer was about 225° F./125° F. The spray drying conditionswere regulated depending upon feed properties such as viscosity andresulting dried product characteristics and subsequent yield.

A water dispersible colloidal MCC powder was obtained. A colloidalcontent of 87.22% was obtained. The colloidal content was determined bycentrifugation at 8250 rpm for 15 minutes followed by gravimetricanalysis of the dried supernatant product. When dispersed in deionizedwater, its 2.6% dispersion exhibited an initial Brookfield viscosity of2,800 cps and a viscosity of 3,200 cps when retested after 24 hours,suggesting an effective interaction that is a good gel network betweenthe MCC and the 12M31P CMC.

Example 8 80/20 MCC/12M31P CMC with 3.0% CaCl₂

In a 5 gal Hobart mixer, 1113.3 grams of microcrystalline cellulose(MCC) wetcake was admixed with 128.2 grams of 12M31P CMC to obtain anMCC to CMC solids ratio of 80/20 parts by weight. 60.0 grams of a 30%solution of CaCl₂ was added and mixed for several minutes. The admixturewas passed through a co rotating twin-screw extruder several times toshear the admixture and comminute the microcrystalline aggregates. Theresulting consistency of the extrudate was not slippery thereby enablingit to be subjected to a high work profile which facilitated theformation of colloidal microcrystalline cellulose particles.

325.38 grams of the MCC/12M31P CMC extrudate was dispersed in 2674.62grams of distilled water. The resulting slurry was passed through aManton Gaulin homogenizer at 2,500 psi and spray dried to form a powder.The spray drying was performed as follows: The homogenized slurry wasfed to a 3 foot (0.9144 m) Bowen spray dryer utilizing nozzleatomization 0.1 inch (0.00254 m) opening. The slurry was fed to thedryer by means of a variable feed Moyno pump at a rate to provide thedesired outlet temperature. The operating inlet/outlet air temperatureof the spray dryer was about 225° F./100° F. The spray drying conditionswere regulated depending upon feed properties such as viscosity andresulting dried product characteristics and subsequent yield.

A water dispersible colloidal MCC powder was obtained. A colloidalcontent of 90.53% was obtained. When dispersed in deionized water, its2.6% dispersion exhibited an initial Brookfield viscosity of 2,050 cpsand a viscosity of 2,775 cps when retested after 24 hours suggesting aneffective interaction that is a good gel network between the MCC and the12M31P.

Example 9 80/20 MCC/HP-1050B CMC with 5.0% CaCl₂

In a 5 gal Hobart mixer, 1817.3 grams of microcrystalline cellulose(MCC) wetcake was admixed with 202.2 grams Cellogen® HP-1050B CMC toobtain an MCC to CMC solids ratio of 80/20 parts by weight. 166.7 gramsof a 30% solution of CaCl₂ was added and mixed for several minutes. Theadmixture was passed through a co rotating twin-screw extruder severaltimes to shear the admixture and comminute the microcrystallineaggregates. The resulting consistency of the extrudate was not slipperythereby enabling it to be subjected to a high work profile whichfacilitated the formation of colloidal microcrystalline celluloseparticles.

327.92 grams of the MCC/HP-1050B CMC extrudate was dispersed in 2672.92grams of distilled water. The resulting slurry was passed through aManton Gaulin homogenizer at 2,500 psi and spray dried to form a powder.The spray drying was performed as follows: The homogenized slurry wasfed to a 3 foot (0.9144 m) Bowen spray dryer utilizing nozzleatomization 0.1 inch (0.00254 m) opening. The slurry was fed to thedryer by means of a variable feed Moyno pump at a rate to provide thedesired outlet temperature. The operating inlet/outlet air temperatureof the spray dryer was about 225° F./125° F. The spray drying conditionswere regulated depending upon feed properties such as viscosity andresulting dried product characteristics and subsequent yield.

A water dispersible colloidal MCC powder was obtained. A colloidalcontent of 87.04% was obtained. The colloidal content was determined bycentrifugation at 8250 rpm for 15 minutes followed by gravimetricanalysis of the dried supernatant product. When dispersed in deionizedwater, its 2.6% dispersion exhibited an initial Brookfield viscosity of4,075 cps and a viscosity of 6,100 cps when retested after 24 hours,suggesting an effective interaction that is a good gel network betweenthe MCC and the HP-1050B CMC.

Example 10 80/20 MCC/HP-1050B CMC with 4.0% CaCl₂

In a 5 gal Hobart mixer, 1101.9 grams of microcrystalline cellulose(MCC) wetcake was admixed with 122.6 grams HP-1050B CMC to obtain an MCCto CMC solids ratio of 80/20 parts by weight. 80 grams of a 30% solutionof CaCl₂ was added and mixed for several minutes. The admixture waspassed through a co rotating twin-screw extruder several times to shearthe admixture and comminute the microcrystalline aggregates. Theresulting consistency of the extrudate was not slippery thereby enablingit to be subjected to a high work profile which facilitated theformation of colloidal microcrystalline cellulose particles.

326.11 grams of the MCC/HP-1050B CMC extrudate was dispersed in 2673.89grams of distilled water. The resulting slurry was passed through aManton Gaulin homogenizer at 2,500 psi and spray dried to form a powder.The spray drying was performed as follows: The homogenized slurry wasfed to a 3 foot (0.9144 m) Bowen spray dryer utilizing nozzleatomization 0.1 inch (0.00254 m) opening. The slurry was fed to thedryer by means of a variable feed Moyno pump at a rate to provide thedesired outlet temperature. The operating inlet/outlet air temperatureof the spray dryer was about 225° F./125° F. The spray drying conditionswere regulated depending upon feed properties such as viscosity andresulting dried product characteristics and subsequent yield.

A water dispersible colloidal MCC powder was obtained. A colloidalcontent of 84.91% was obtained. The colloidal content was determined bycentrifugation at 8250 rpm for 15 minutes followed by gravimetricanalysis of the dried supernatant product. When dispersed in deionizedwater, its 2.6% dispersion exhibited an initial Brookfield viscosity of4100 cps and a viscosity of 5800 cps when retested after 24 hours,suggesting an effective interaction that is a good gel network betweenthe MCC and the HP-1050B CMC.

Example 11 80/20 MCC/HP1215C CMC with 4.0% CaCl₂

In a 5 gal Hobart mixer, 1101.9 grams of microcrystalline cellulose(MCC) wetcake was admixed with 121.9 grams HP1215C CMC to obtain an MCCto CMC solids ratio of 80/20 parts by weight. 80.0 grams of a 30%solution of CaCl₂ was added and mixed for several minutes. The admixturewas passed through a co rotating twin-screw extruder several times toshear the admixture and comminute the microcrystalline aggregates. Theresulting consistency of the extrudate was not slippery thereby enablingit to be subjected to a high work profile which facilitated theformation of colloidal microcrystalline cellulose particles.

325.94 grams of the MCC/HP1215C CMC extrudate was dispersed in 2674.06grams of distilled water. The resulting slurry was passed through aManton Gaulin homogenizer at 2,500 psi and spray dried to form a powder.The spray drying was performed as follows: The homogenized slurry wasfed to a 3 foot (0.9144 m) Bowen spray dryer utilizing nozzleatomization 0.1 inch (0.00254 m) opening. The slurry was fed to thedryer by means of a variable feed Moyno pump at a rate to provide thedesired outlet temperature. The operating inlet/outlet air temperatureof the spray dryer was about 225′F/90° F. The spray drying conditionswere regulated depending upon feed properties such as viscosity andresulting dried product characteristics and subsequent yield.

A water dispersible colloidal MCC powder was obtained. A colloidalcontent of 91.14% was obtained. When dispersed in deionized water, its2.6% dispersion exhibited an initial Brookfield viscosity of 2,000 cpsand a viscosity of 2,525 cps when retested after 24 hours suggesting aneffective interaction that is a good gel network between the MCC and theHP1215C.

Example 12 80/20 MCC/Akzo 1.1 CMC with 5.0% CaCl₂

In a 5 gal Hobart mixer, 908.7 grams of microcrystalline cellulose (MCC)wetcake was admixed with 102.4 grams Akzo 1.1 CMC to obtain an MCC toCMC solids ratio of 80/20 parts by weight. 83.3 grams of a 30% solutionof CaCl₂ was added and mixed for several minutes. The admixture waspassed through a co rotating twin-screw extruder several times to shearthe admixture and comminute the microcrystalline aggregates. Theresulting consistency of the extrudate was not slippery thereby enablingit to be subjected to a high work profile which facilitated theformation of colloidal microcrystalline cellulose particles.

328.31 grams of the MCC/Akzo 1.1 CMC extrudate was dispersed in 2671.69grams of distilled water. The resulting slurry was passed through aManton Gaulin homogenizer at 2,500 psi and spray dried to form a powder.The spray drying was performed as follows: The homogenized slurry wasfed to a 3 foot (0.9144 m) Bowen spray dryer utilizing nozzleatomization 0.1 inch (0.00254 m) opening. The slurry was fed to thedryer by means of a variable feed Moyno pump at a rate to provide thedesired outlet temperature. The operating inlet/outlet air temperatureof the spray dryer was about 225° F./125° F. The spray drying conditionswere regulated depending upon feed properties such as viscosity andresulting dried product characteristics and subsequent yield.

A water dispersible colloidal MCC powder was obtained. A colloidalcontent of 85.55% was obtained. The colloidal content was determined bycentrifugation at 8250 rpm for 15 minutes followed by gravimetricanalysis of the dried supernatant product. When dispersed in deionizedwater, its 2.6% dispersion exhibited an initial Brookfield viscosity of1,825 cps and a viscosity of 3,325 cps when retested after 24 hours,suggesting an effective interaction that is a good gel network betweenthe MCC and the Akzo 1.1 CMC.

Example 13 80/20 MCC/Akzo 1.2 CMC with 5.0% CaCl₂

In a 5 gal Hobart mixer, 908.7 grams of microcrystalline cellulose (MCC)wetcake was admixed with 101.1 grams Akzo 1.2 CMC to obtain an MCC toCMC solids ratio of 80/20 parts by weight. 83.3 grams of a 30% solutionof CaCl₂ was added and mixed for several minutes. The admixture waspassed through a co rotating twin-screw extruder several times to shearthe admixture and comminute the microcrystalline aggregates. Theresulting consistency of the extrudate was not slippery thereby enablingit to be subjected to a high work profile which facilitated theformation of colloidal microcrystalline cellulose particles.

327.93 grams of the MCC/Akzo 1.2 CMC extrudate was dispersed in 2672.07grams of distilled water. The resulting slurry was passed through aManton Gaulin homogenizer at 2,500 psi and spray dried to form a powder.The spray drying was performed as follows: The homogenized slurry wasfed to a 3 foot (0.9144 m) Bowen spray dryer utilizing nozzleatomization 0.1 inch (0.00254 m) opening. The slurry was fed to thedryer by means of a variable feed Moyno pump at a rate to provide thedesired outlet temperature. The operating inlet/outlet air temperatureof the spray dryer was about 225° F./125° F. The spray drying conditionswere regulated depending upon feed properties such as viscosity andresulting dried product characteristics and subsequent yield.

A water dispersible colloidal MCC powder was obtained. A colloidalcontent of 83.45% was obtained. The colloidal content was determined bycentrifugation at 8250 rpm for 15 minutes followed by gravimetricanalysis of the dried supernatant product. When dispersed in deionizedwater, its 2.6% dispersion exhibited an initial Brookfield viscosity of1,600 cps and a viscosity of 2,050 cps when retested after 24 hours,suggesting an effective interaction that is a good gel network betweenthe MCC and the Akzo 1.2 CMC.

Example 14 80/20 MCC/Akzo 1.2 with 5.0% CaCl₂

In a 5 gal Hobart mixer, 1090.4 grams of microcrystalline cellulose(MCC) wetcake was admixed with 121.3 grams Akzo 1.2 CMC to obtain an MCCto CMC solids ratio of 80/20 parts by weight. 100 grams of a 30%solution of CaCl₂ was added and mixed for several minutes. The admixturewas passed through a co rotating twin-screw extruder several times toshear the admixture and comminute the microcrystalline aggregates. Theresulting consistency of the extrudate was not slippery thereby enablingit to be subjected to a high work profile which facilitated theformation of colloidal microcrystalline cellulose particles.

327.93 grams of the MCC/Akzo 1.2 CMC extrudate was dispersed in 2672.07grams of distilled water. The resulting slurry was passed through aManton Gaulin homogenizer at 2,500 psi and spray dried to form a powder.The spray drying was performed as follows: The homogenized slurry wasfed to a 3 foot (0.9144 m) Bowen spray dryer utilizing nozzleatomization 0.1 inch (0.00254 m) opening. The slurry was fed to thedryer by means of a variable feed Moyno pump at a rate to provide thedesired outlet temperature. The operating inlet/outlet air temperatureof the spray dryer was about 225° F./125° F. The spray drying conditionswere regulated depending upon feed properties such as viscosity andresulting dried product characteristics and subsequent yield.

A water dispersible colloidal MCC powder was obtained. A colloidalcontent of 87.78% was obtained. The colloidal content was determined bycentrifugation at 8250 rpm for 15 minutes followed by gravimetricanalysis of the dried supernatant product. When dispersed in deionizedwater, its 2.6% dispersion exhibited an initial Brookfield viscosity of700 cps and a viscosity of 1300 cps when retested after 24 hours,suggesting an effective interaction that is a good gel network betweenthe MCC and the Akzo 1.2 CMC.

Example 15 80/20 MCC/Akzo 1.2 CMC with 4.0% CaCl₂

In a 5 gal Hobart mixer, 1101.9 grams of microcrystalline cellulose(MCC) wetcake was admixed with 122.6 grams Akzo 1.2 CMC to obtain an MCCto CMC solids ratio of 80/20 parts by weight. 80 grams of a 30% solutionof CaCl₂ was added and mixed for several minutes. The admixture waspassed through a co rotating twin-screw extruder several times to shearthe admixture and comminute the microcrystalline aggregates. Theresulting consistency of the extrudate was not slippery thereby enablingit to be subjected to a high work profile which facilitated theformation of colloidal microcrystalline cellulose particles.

326.12 grams of the MCC/Akzo 1.2 CMC extrudate was dispersed in 2673.88grams of distilled water. The resulting slurry was passed through aManton Gaulin homogenizer at 2,500 psi and spray dried to form a powder.The spray drying was performed as follows: The homogenized slurry wasfed to a 3 foot (0.9144 m) Bowen spray dryer utilizing nozzleatomization 0.1 inch (0.00254 m) opening. The slurry was fed to thedryer by means of a variable feed Moyno pump at a rate to provide thedesired outlet temperature. The operating inlet/outlet air temperatureof the spray dryer was about 225° F./125° F. The spray drying conditionswere regulated depending upon feed properties such as viscosity andresulting dried product characteristics and subsequent yield.

A water dispersible colloidal MCC powder was obtained. A colloidalcontent of 91.67% was obtained. The colloidal content was determined bycentrifugation at 8250 rpm for 15 minutes followed by gravimetricanalysis of the dried supernatant product. When dispersed in deionizedwater, its 2.6% dispersion exhibited an initial Brookfield viscosity of1475 cps and a viscosity of 2325 cps when retested after 24 hours,suggesting an effective interaction that is a good gel network betweenthe MCC and the Akzo 1.2 CMC.

Example 16 80/20 MCC/Akzo 1.3DS High Viscosity CMC with 4.0% CaCl₂

In a 5 gal Hobart mixer, 1101.9 grams of microcrystalline cellulose(MCC) wetcake was admixed with 117.8 grams Akzo 1.3DS High Viscosity CMCto obtain an MCC to CMC solids ratio of 80/20 parts by weight. 80.0grams of a 30% solution of CaCl₂ was added and mixed for severalminutes. The admixture was passed through a co rotating twin-screwextruder several times to shear the admixture and comminute themicrocrystalline aggregates. The resulting consistency of the extrudatewas not slippery thereby enabling it to be subjected to a high workprofile which facilitated the formation of colloidal microcrystallinecellulose particles.

324.92 grams of the MCC/Akzo 1.3DS High Viscosity CMC extrudate wasdispersed in 2675.08 grams of distilled water. The resulting slurry waspassed through a Manton Gaulin homogenizer at 2,500 psi and spray driedto form a powder. The spray drying was performed as follows: Thehomogenized slurry was fed to a 3 foot (0.9144 m) Bowen spray dryerutilizing nozzle atomization 0.1 inch (0.00254 m) opening. The slurrywas fed to the dryer by means of a variable feed Moyno pump at a rate toprovide the desired outlet temperature. The operating inlet/outlet airtemperature of the spray dryer was about 225° F./100° F. The spraydrying conditions were regulated depending upon feed properties such asviscosity and resulting dried product characteristics and subsequentyield.

A water dispersible colloidal MCC powder was obtained. A colloidalcontent of 93.80% was obtained. When dispersed in deionized water, its2.6% dispersion exhibited an initial Brookfield viscosity of 4,600 cpsand a viscosity of 8,000 cps when retested after 24 hours suggesting aneffective interaction that is, a good gel network between the MCC andthe Akzo 1.3DS High Viscosity CMC.

Example 17 80/20 MCC/9H4F CMC with 4.0% CaCl₂

In a 5 gal Hobart mixer, 1101.9 grams of microcrystalline cellulose(MCC) wetcake was admixed with 129.2 grams 9H4F CMC to obtain an MCC toCMC solids ratio of 80/20 parts by weight. 80.0 grams of a 30% solutionof CaCl₂ was added and mixed for several minutes. The admixture waspassed through a co rotating twin-screw extruder several times to shearthe admixture and comminute the microcrystalline aggregates. Theresulting consistency of the extrudate was not slippery thereby enablingit to be subjected to a high work profile which facilitated theformation of colloidal microcrystalline cellulose particles.

327.76 grams of the MCC/9H4F CMC extrudate was dispersed in 2672.24grams of distilled water. The resulting slurry was passed through aManton Gaulin homogenizer at 2,500 psi and spray dried to form a powder.The spray drying was performed as follows: The homogenized slurry wasfed to a 3 foot (0.9144 m) Bowen spray dryer utilizing nozzleatomization 0.1 inch (0.00254 m) opening. The slurry was fed to thedryer by means of a variable feed Moyno pump at a rate to provide thedesired outlet temperature. The operating inlet/outlet air temperatureof the spray dryer was about 225° F./100° F. The spray drying conditionswere regulated depending upon feed properties such as viscosity andresulting dried product characteristics and subsequent yield.

A water dispersible colloidal MCC powder was obtained. When dispersed indeionized water, its 2.6% dispersion exhibited an initial Brookfieldviscosity of 2,500 cps and a viscosity of 5,800 cps when retested after24 hours suggesting an effective interaction that is a good gel networkbetween the MCC and the 9H4F.

Example 18 Low pH Beverage

Samples were prepared using 0.4% of an 80:20 MCC/12M8P CMC and 5.0%CaCl₂ composition with 0.5% of added Aqualon® 12M8P CMC.

Formulation @ 5.6 g protein/8 oz serving % by wt. Sugar 7.00% CitricAcid 0.55% MCC/12M8P CMC (80:20) and 5.0% CaCl₂  0.4% 12M8P CMC  0.5%Orange Juice Concentrate 5.00% Water 26.55%  Whole Milk (3% fat) 15.0%Skim Milk 45.0%

A dry blend was prepared of the following ingredients: sugar, the 80:20MCC/12M8P CMC with 5.0% CaCl₂ stabilizer, CMC, and citric acid. Thejuice and water were added to a vessel and the dry blend was slowlyadded to the juice/water while mixing. The fruit juice mixture was thenstirred for 5 minutes. The milk was added to a second vessel. The fruitjuice mixture was then slowly added to milk with stirring and mixed for10 minutes. The product was first cold (50-60° F.) homogenized with anAPV homogenizer at a two-stage pressure of 2500 psi (2000 psi, 500 psi)and then pasteurized at 185° F. for 20 seconds. The product was cooledto 59° F. and filled into bottles. The product had a pH of 4.0 andBrookfield viscosity of 27 cP (LV viscometer, #1 spindle, 60 rpm). Thesample was stable for 4 weeks at refrigerated conditions (4° C.) with nosediment observed after one month and a slight sediment (about 1 to 2mm) was observed after 2 months.

Example 19 Low pH Beverage

Samples were prepared using 0.4% of an 80:20 MCC/12M8P CMC and 5.0%CaCl₂ composition with 0.35% of added Aqualon® 12M8P CMC.

Formulation @ 3.5 g protein/8 oz serving % by wt. OJ concentrate 4.21%Sugar 8.00% Skim Milk 20.00%  Nonfat Dry Milk 1.73% Citric Acid 0.25%MCC/12M8P CMC (80:20) and 5.0% CaCl₂  0.4% 12M8P CMC 0.35% Water to 100%

The 80:20 MCC/12M8P CMC with 5.0% CaCl₂ powder was dispersed in water at145-150° F. and mixed for 15 minutes. Additional 12M8P CMC was thenadded and mixed until hydrated, or for approximately 10 minutes. Milkand NFDM were added and the product was then mixed for an additional 20minutes while still maintaining a temperature between 145-150° F. Theproduct was then cooled to 100-110° F. The orange juice concentrate andcitric acid (50/50 blend with DI water) were then added and mixed for 5minutes. An antifoam agent (Hi-Mar S-030-FG at 0.1-0.2%) was then added,and adjustments were then made, if needed, for any water loss. Using aMicrothermics UHT/HTST with in-line Niro-Soavi homogenizer, the productwas then pasteurized at 195° F. for 15 seconds, cooled to 165° F. andhomogenized in two stages at 2500 psi (2000 psi, 500 psi). Finally, themixture was cooled to 20° C. and filled. The product had a pH of 4.41and viscosity of 27.8cP and was stable for 8 weeks with no serumseparation and no sediment.

Example 20 Low pH Beverage

Samples were prepared using 0.4% of an 80:20 MCC/12M8P CMC and 5.0%CaCl₂ composition with 0.25% of added Aqualon® 12M8P CMC.

Formulation @ 3.5 g protein/8 oz serving % by wt. OJ concentrate 4.21%Sugar 8.00% Skim Milk 20.00%  Nonfat Dry Milk 1.73% Citric Acid 0.25%MCC/12M8P CMC (80:20) and 5.0% CaCl₂  0.4% 12M8P CMC 0.25% Water to 100%

The 80:20 MCC/12M8P CMC with 5.0% CaCl₂ powder was dispersed in water at145-150° F. and mixed for 15 minutes. Additional 12M8P CMC was thenadded and mixed until hydrated, or for approximately 10 minutes. Milkand NFDM were added and the product was then mixed for an additional 20minutes while still maintaining a temperature between 145-150° F. Theproduct was then cooled to 100-110° F. The orange juice concentrate andcitric acid (50/50 blend with DI water) were then added and mixed for 5minutes. An antifoam agent (Hi-Mar S-030-FG at 0.1-0.2%) was then added,and adjustments were then made, if needed, for any water loss. Using aMicrothermics UHT/HTST with in-line Niro-Soavi homogenizer, the productwas then pasteurized at 195° F. for 15 seconds, cooled to 165° F. andhomogenized in two stages at 2500 psi (2000 psi, 500 psi). Finally, themixture was cooled to 20° C. and filled. The product had a pH of 4.33and viscosity of 14.6cP and was stable for 8 weeks with no serumseparation and no sediment.

Example 21 Low pH Beverage

Samples were prepared using 0.4% of an 80:20 MCC/12M8P CMC and 5.0%CaCl₂ composition with 0.25% of added Aqualon® 12M8P CMC.

Formulation @ 4.75 g protein/8 oz serving % by wt. OJ concentrate 4.21%Sugar 8.00% Skim Milk 20.00%  Nonfat Dry Milk 3.38% Citric Acid 0.25%MCC/12M8P CMC (80:20) and 5.0% CaCl₂  0.4% 12M8P CMC 0.25% Water to 100%

The 80:20 MCC/12M8P CMC with 5.0% CaCl₂ powder was dispersed in water at145-150° F. and mixed for 15 minutes. Additional 12M8P CMC was thenadded and mixed until hydrated, or for approximately 10 minutes. Milkand NFDM were added and the product was then mixed for an additional 20minutes while still maintaining a temperature between 145-150° F. Theproduct was then cooled to 100-110° F. The orange juice concentrate andcitric acid (50/50 blend with DI water) were then added and mixed for 5minutes. An antifoam agent (Hi-Mar S-030-FG at 0.1-0.2%) was then added,and adjustments were then made, if needed, for any water loss. Then theproduct was pasteurized at 195° F. for 15 seconds. The product was thencooled to 165° F. and passed through a Manton Gaulin homogenizer with atwo-stage pressure of 2500 psi (2000 psi, 500 psi). Finally, the mixturewas cooled to 20° C. and filled. The product had a pH of 4.85 andviscosity of 32.2 cP and was stable for 4 weeks with no serum separationand trace to no sediment.

Example 22 Low pH Beverage

Samples were prepared using 0.4% of an 80:20 MCC/12M8P CMC and 5.0%CaCl₂ composition with 0.15% of added Aqualon® 12M8P CMC.

Formulation @ 1.8 g protein/8 oz serving % by wt. OJ concentrate 4.21%Sugar 8.00% Skim Milk 21.73%  Citric Acid 0.25% MCC/12M8P CMC (80:20)and 5.0% CaCl₂  0.4% 12M8P CMC 0.15% Water to 100%

The 80:20 MCC/12M8P CMC with 5.0% CaCl₂ powder was dispersed in water at145-150° F. and mixed for 15 minutes. Additional 12M8P CMC was thenadded and mixed until hydrated, or for approximately 10 minutes. Milkwas added and the product was then mixed for an additional 20 minuteswhile still maintaining a temperature between 145-150° F. The productwas then cooled to 100-110° F. The orange juice concentrate and citricacid (50/50 blend with DI water) were then added and mixed for 5minutes. An antifoam agent (Hi-Mar S-030-FG at 0.1-0.2%) was then added,and adjustments were then made, if needed, for any water loss. Then theproduct was pasteurized at 195° F. for 15 seconds. The product was thencooled to 165° F. and passed through a Manton Gaulin homogenizer with atwo-stage pressure of 2500 psi (2000 psi, 500 psi). Finally, the mixturewas cooled to 20° C. and filled. The product had a pH of 4.07 andviscosity of 24.0 cP and was stable for 6 weeks with 5 mm serumseparation and no sediment.

Example 23 Low pH Beverage

Samples were prepared using 0.4% of an 80:20 MCC/12M8P CMC and 5.0%CaCl₂ composition with 0.5% of added Aqualon® 12M8P CMC.

Formulation @ 6.5 g protein/8 oz serving % by wt. OJ concentrate 4.21%Sugar 8.00% Skim Milk 20.00%  Nonfat Dry Milk 5.03% Citric Acid 0.35%MCC/12M8P CMC (80:20) and 5.0% CaCl₂  0.4% 12M8P CMC  0.5% Water to 100%

The 80:20 MCC/12M8P CMC with 5.0% CaCl₂ powder was dry mixed with the12M8P and added in water at 145-150° F. and mixed for 25 minutes. Milkand NFDM were added and the product was then mixed for an additional 20minutes while still maintaining a temperature between 145-150° F. Theproduct was then cooled to 100-110° F. The orange juice concentrate andcitric acid (50/50 blend with DI water) were then added and mixed for 5minutes. An antifoam agent (Hi-Mar S-030-FG at 0.1-0.2%) was then added,and adjustments were then made, if needed, for any water loss. Then theproduct was pasteurized at 195° F. for 15 seconds. The product was thencooled to 165° F. and passed through a Manton Gaulin homogenizer with atwo-stage pressure of 2500 psi (2000 psi, 500 psi). Finally, the mixturewas cooled to 20° C. and filled. The product had a pH of 4.43 andviscosity of 33.5 cP and was stable for 6 weeks with no serum separationand no sediment.

Example 24 Low pH Beverage

Samples were prepared using 0.5% of an 80:20 MCC/12M8P CMC and 5.0%CaCl₂ composition with 0.6% of added Aqualon® 12M8P CMC.

Formulation @ 7.5 g protein/8 oz serving % by wt. Apple Juice conc.(38.5 brix) 4.50 Sugar 8.00 Soy Protein Isolate XT 40N 3.00 TricalciumPhosphate 0.10 MCC/12M8P CMC (80:20) and 5.0% CaCl₂ 0.50 12M8P CMC 0.60Citric acid 0.56 Water to 100%

The soy protein isolate was added to 80% of the available water at155-160° F. and mixed for 15 minutes. Then, the dry mixed sugar and TCPwas added and mixed an additional 5 minutes. Next, the 80:20 MCC/12M8PCMC with 5.0% CaCl₂ powder was dispersed in the mixture whilemaintaining the temperature of 155-160° F. and mixed for 15 minutes.Additional 12M8P CMC was then added and mixed until hydrated, or forapproximately 10 minutes. The product was then cooled to 100-110° F. Thejuice concentrate and citric acid was then diluted in the remainingavailable water and added to the formulation and mixed for 5 minutes. Anantifoam agent (Hi-Mar S-030-FG at 0.1-0.2%) was then added, andadjustments were then made, if needed, for any water loss. Then theproduct was pasteurized at 195° F. for 15 seconds. The product was thencooled to 165° F. and passed through a Manton Gaulin homogenizer with atwo-stage pressure of 2500 psi (2000 psi, 500 psi). Finally, the mixturewas cooled to 20° C. and filled. The product had a pH of 4.17 andviscosity of 38.0 cP and was stable for 6 weeks with no serum separationand no sediment.

Example 25 Low pH Beverage

Samples were prepared using 0.4% of an 80:20 MCC/12M8P CMC and 5.0%CaCl₂ composition with 0.35% of added AMD 783 Danisco HM Pectin.

Formulation @ 7.5 g protein/8 oz serving % by wt. Sugar 9.00 WheyProtein Isolate Bi Pro 3.00 Tricalcium phosphate 0.32 MCC/12M8P CMC(80:20) and 5.0% CaCl₂ 0.40 HM Pectin 0.35 Citric acid 0.50 Water to100%

The 80:20 MCC/12M8P CMC with 5.0% CaCl₂ powder was dispersed in 80% ofthe available water at 145-150° F. and mixed for 15 minutes. AdditionalAMD 783 HM pectin was then added and mixed until hydrated, or forapproximately 10 minutes. The whey protein isolate was then added andmixed for 15 minutes. Then, the dry mixed sugar and TCP were added andmixed an additional 5 minutes. The product was then cooled to 100-110°F. The citric acid was then diluted in the remaining available water andadded to the formulation and mixed for 5 minutes. An antifoam agent(Hi-Mar S-030-FG at 0.1-0.2%) was then added, and adjustments were thenmade, if needed, for any water loss. Then the product was pasteurized at195° F. for 15 seconds. The product was then cooled to 165° F. andpassed through a Manton Gaulin homogenizer with a two-stage pressure of2500 psi (2000 psi, 500 psi). Finally, the mixture was cooled to 20° C.and filled. The product had a pH of 4.26 and viscosity of 14.5 cP andwas stable for 4 weeks with trace scrum separation and no sediment.

Example 26 Low pH Beverage

Samples were prepared using 0.75% of a 60:40 MCC/12M8P CMC and 3.0%CaCl₂ composition at a lower protein level.

Formulations @ 3.5 g protein/8 oz serving % by wt. OJ concentrate 4.21%Sugar 8.00% Skim Milk 20.00% Nonfat Dry Milk 1.73% Citric Acid 0.25%MCC/12M8P CMC (60:40) and 3.0% CaCl₂ 0.75% Water to 100%

The 60:40 MCC/12M8P CMC with 3.0% CaCl₂ powder was dispersed in water at145-150° F. and mixed for 15 minutes. Milk and NFDM were added and theproduct was then mixed for an additional 20 minutes while stillmaintaining a temperature between 145-150° F. The product was thencooled to 100-110° F. The orange juice concentrate and citric acid(50/50 blend with DI water) were then added and mixed for 5 minutes. Anantifoam agent (Hi-Mar S-030-FG at 0.1-0.2%) was then added, andadjustments were then made, if needed, for any water loss. Then theproduct was pasteurized at 195° F. for 15 seconds. The product was thencooled to 165° F. and passed through a Manton Gaulin homogenizer with atwo-stage pressure of 2500 psi (2000 psi, 500 psi). Finally, the mixturewas cooled to 20° C. and filled. The product had a pH of 4.28 andviscosity of 13.5 cP and was stable for 4 weeks with no serum separationand no sediment.

Example 27 Low pH Beverage

Samples were prepared using 0.75% of a 60:40 MCC/12M8P CMC and 3.0%CaCl₂ composition at a medium protein level.

Formulation @ 4.75 g protein/8 oz serving % by wt. OJ concentrate 4.21%Sugar 8.00% Skim Milk 20.00% Nonfat Dry Milk 3.38% Citric Acid 0.25%MCC/12M8P CMC (60:40) and 3.0% CaCl₂ 0.75% Water to 100%

The 60:40 MCC/12M8P CMC with 3.0% CaCl₂ powder was dispersed in water at145-150° F. and mixed for 15 minutes. Milk and NFDM were added and theproduct was then mixed for an additional 20 minutes while stillmaintaining a temperature between 145-150° F. The product was thencooled to 100-110° F. The orange juice concentrate and citric acid(50/50 blend with DI water) were then added and mixed for 5 minutes. Anantifoam agent (Hi-Mar S-030-FG at 0.1-0.2%) was then added, andadjustments were then made, if needed, for any water loss. Then theproduct was pasteurized at 195° F. for 15 seconds. The product was thencooled to 165° F. and passed through a Manton Gaulin homogenizer with atwo-stage pressure of 2500 psi (2000 psi, 500 psi). Finally, the mixturewas cooled to 20° C. and filled. The product had a pH of 4.83 andviscosity of 18.6 cP and was stable for 4 weeks with no serum separationand trace to no sediment.

Example 28 Low pH Beverage

Samples were prepared using 0.4% of a 80:20 MCC/HP-1050B 1.1 DS CMC with5.0% CaCl₂ composition and 0.35% of added HP-1050B CMC.

Formulations @ 3.5 g protein/8 oz serving % by wt. OJ concentrate 4.21%Sugar 8.00% Skim Milk 20.00%  Nonfat Dry Milk 1.73% Citric Acid 0.25%MCC/HP-1050B CMC (80:20) and 5.0%  0.4% CaCl₂ HP-1050B CMC 0.35% Waterto 100%

The 80:20 MCC/HP-1050B with 5.0% CaCl₂ powder was dispersed in water at145-150° F. and mixed for 15 minutes. Additional HP-1050B CMC was thenadded and mixed until hydrated, or for approximately 10 minutes. Thenmilk and NFDM were added and the product was then mixed for anadditional 20 minutes while still maintaining a temperature between145-150° F. The product was then cooled to 100-110° F. The orange juiceconcentrate and citric acid (50/50 blend) were then added and mixed for5 minutes. An antifoam agent (Hi-Mar S-030-FG at 0.1-0.2%) was thenadded, and adjustments were then made, if needed, for any water loss.Then the product was pasteurized at 195° F. for 15 seconds andhomogenized in two stages at 2500 psi (2000 psi, 500 psi). Finally, themixture was cooled to 20° C. and filled. The product had a pH of 4.27and viscosity of 125cP and was stable for 6 weeks with no scrumseparation and no sediment.

Example 29 Low pH Beverage

Samples were prepared using 0.4% of an 80:20 MCC/HP-1050B 1.1 DS CMC and5.0% CaCl₂ composition with 0.35% of added HP-1050B CMC.

Formulations @ 3.5 g protein/8 oz serving % by wt. OJ concentrate 4.21%Sugar 8.00% Skim Milk 20.00%  Nonfat Dry Milk 1.73% Citric Acid 0.25%MCC/HP-1050B CMC (80:20) and 5.0%  0.4% CaCl₂ HP-1050B CMC 0.35% Waterto 100%

The 80:20 MCC/HP-1050B with 5.0% CaCl₂ powder was dispersed in water at145-150° F. and mixed for 15 minutes. Additional HP-1050B CMC was thenadded and mixed until hydrated, or for approximately 10 minutes. Milkand NFDM were added and the product was then mixed for an additional 20minutes while still maintaining a temperature between 145-150° F. Theproduct was then cooled to 100-110° F. The orange juice concentrate andcitric acid (50/50 blend with DI water) were then added and mixed for 5minutes. An antifoam agent (Hi-Mar S-030-FG at 0.1-0.2%) was then added,and adjustments were then made, if needed, for any water loss. Then theproduct was pasteurized at 195° F. for 15 seconds. The product was thencooled to 165° F. and passed through a Manton Gaulin homogenizer with atwo-stage pressure of 2500 psi (2000 psi, 500 psi). Finally, the mixturewas cooled to 20° C. and filled. The product had a pH of 4.25 andviscosity of 87.2cP and was stable for 2 weeks with no serum separationand no sediment.

Example 30 Low pH Beverage

Samples were prepared using 0.4% of a 80:20 MCC/Akzo 1.1 DS CMC and 5.0%CaCl₂ composition with 0.35% of added Akzo 1.1 DS CMC.

Formulations @ 3.5 g protein/8 oz serving % by wt. OJ concentrate 4.21%Sugar 8.00% Skim Milk 20.00%  Nonfat Dry Milk 1.73% Citric Acid 0.25%MCC/Akzo 1.1 DS CMC (80:20) and 5.0%  0.4% CaCl₂ Akzo 1.1 DS CMC 0.35%Water to 100%

The 80:20 MCC/Akzo 1.1 DS CMC with 5.0% CaCl₂ powder was dispersed inwater at a temperature of 145° F. to 150° F. and mixed for 15 minutes.Additional Akzo 1.1 CMC was then added and mixed until hydrated, or forapproximately 10 minutes. Then milk and NFDM were added and the productwas then mixed for an additional 20 minutes while still maintaining atemperature of 145° F. to 150° F. The product was then cooled to atemperature of 100° F. to 110° F. The orange juice concentrate andcitric acid (50/50 blend) were then added and mixed for 5 minutes. Anantifoam agent (Hi-Mar S-030-FG at 0.1-0.2%) was then added, andadjustments were then made, if needed, for any water loss. Then theproduct was pasteurized at 195° F. for 15 seconds and homogenized in twostages at 2500 psi (2000 psi, 500 psi). Finally, the mixture was cooledto 20° C. and filled. The product had a pH of 4.37 and viscosity of 27cPand was stable for 3 weeks with no serum separation and no sediment.

Example 31 Low pH Beverage

Samples were prepared using 0.5% of an 80:20 MCC/Akzo 1.1 DS CMC and5.0% CaCl₂ composition with 0.33% of added Akzo 1.1 DS CMC.

Formulation @ 3.5 g protein/8 oz serving % by wt. OJ concentrate 4.21%Sugar 8.00% Skim Milk 20.00%  Nonfat Dry Milk 1.73% Citric Acid 0.25%MCC/Akzo 1.1 DS CMC (80:20) and 5.0%  0.5% CaCl₂ Akzo 1.1 DS CMC 0.33%Water to 100%

The 80:20 MCC/Akzo 1.1 DS CMC with 5% CaCl₂ powder was dispersed inwater at 145-150° F. and mixed for 15 minutes. Additional Akzo 1.1 CMCwas then added and mixed until hydrated, or for approximately 10minutes. Then milk and NFDM were added and the product was then mixedfor an additional 20 minutes while still maintaining a temperaturebetween 145-150° F. The product was then cooled to 100-110° F. Theorange juice concentrate and citric acid (50/50 blend) were then addedand mixed for 5 minutes. An antifoam agent (Hi-Mar S-030-FG at 0.1-0.2%)was then added, and adjustments were then made, if needed, for any waterloss. Then the product was pasteurized at 195° F. for 15 seconds andhomogenized in two stages at 2500 psi (2000 psi, 500 psi). Finally, themixture was cooled to 20° C. and filled. The product had a pH of 4.32and viscosity of 35.5cP and was stable for 3 weeks with no serumseparation and no sediment.

Example 32 Low pH Beverage

Samples were prepared using 0.6% of an 80:20 MCC/Akzo 1.1 DS CMC and5.0% CaCl2 composition with 0.31% of added Akzo 1.1 DS CMC.

Formulations @ 3.5 g protein/8 oz serving % by wt. OJ concentrate 4.21%Sugar 8.00% Skim Milk 20.00%  Nonfat Dry Milk 1.73% Citric Acid 0.25%MCC/Akzo 1.1 DS CMC (80:20) and 5%  0.6% CaCl₂ Akzo 1.1 DS CMC 0.31%Water to 100%

The 80:20 MCC/Akzo 1.1 DS with 5.0% CaCl₂ powder was dispersed in waterat 145-150° F. and mixed for 15 minutes. Additional Akzo 1.1 was thenadded and mixed until hydrated, or for approximately 10 minutes. Thenmilk and NFDM were added and the product was then mixed for anadditional 20 minutes while still maintaining a temperature between145-150° F. The product was then cooled to 100-110° F. The orange juiceconcentrate and citric acid (50/50 blend) were then added and mixed for5 minutes. An antifoam agent (Hi-Mar S-030-FG at 0.1-0.2%) was thenadded, and adjustments were then made, if needed, for any water loss.Then the product was pasteurized at 195° F. for 15 seconds andhomogenized in two stages at 2500 psi (2000 psi, 500 psi). Finally, themixture was cooled to 20° C. and filled. The product had a pH of 4.27and viscosity of 53.5cP and was stable for 3 weeks with no serumseparation and no sediment.

Example 33 Calcium Fortified Milk

Samples were prepared using 0.143% of an 80:20 MCC/12M8P CMC and 5.0%CaCl₂ composition with 0.117% of food grade calcium carbonate powder.

Calcium fortified formulation % by wt. MCC/12M8P CMC (80:20) and 5.0%CaCl₂ 0.143% FG6 Calcium Carbonate 0.117% Skim Milk to 100%

The 80:20 MCC/12M8P CMC with 5.0% CaCl₂ powder was dry blended with theFG6 Calcium Carbonate. The mixture was then dispersed in skim milk withhigh shear. The shear was reduced to minimize excessive air in theproduct. Using a Microthermics UHT/HTST with in-line Niro-Soavihomogenizer, the product was then pasteurized at 280-285° F. for 6-8seconds and homogenized in two stages at 3000 psi (2500 psi, 500 psi).Finally, the mixture was cooled to 40° F. and filled. The product had apH of 6.74 and viscosity of 7.8cP and was stable for 4 weeks with traceto no sediment.

Example 34 Chocolate Milk

Samples were prepared using 0.2% of an 80:20 MCC/12M8P CMC and 5.0%CaCl₂ composition.

Chocolate milk formulation % by wt. MCC/12M8P CMC and 5.0% CaCl₂ 0.20%Sugar 7.50% Cocoa Powder 1.75% Skim Milk to 100%

The 80:20 MCC/12M8P CMC with 5.0% CaCl₂ powder was dry blended with thesugar and cocoa powder. The mixture was then dispersed in skim milk atmedium shear with a propeller mixer. The shear was reduced to minimizeexcessive air in the product. Using a Microthermics UHT/HTST within-line Niro-Soavi homogenizer, the product was then pasteurized at 284°F. for 6 seconds and homogenized in two stages at 2500 psi (2000 psi,500 psi). Finally, the mixture was cooled to 40° F. and filled. Theproduct had a pH of 6.72 and viscosity of 14.2cP and was stable for 4weeks with trace to no sediment and no phase separation or gelation.

Example 35 Low pH Salad Dressings

16.5 grams of the 80:20 MCC/Aqualon 12M8P with 5.0% CaCl₂ powder wasdispersed in water at ambient temperature (70° F.) and mixed for 5minutes. 2 grams of xanthan gum was then added and mixed until hydrated,or for approximately 3 minutes. Corn syrup was then added to thedispersion, followed by a dry blend of sugar, buttermilk powder,maltodextrin, powdered egg yolk, MSG, garlic powder, onion powder,potassium sorbate and mustard powder. Liquid soybean oil was added,followed by the incorporation of the salt and vinegar. The mixture wasmilled and deaerated. The resulting composition was as follows:

Formulation % by wt. Corn syrup, 42 DE 12.00 Soybean oil 5.00 Vinegar,120 grain 5.00 Sugar 4.00 Cultured buttermilk powder 4.00 Salt 2.00MCC/12M8P CMC (80:20) and 5.0% CaCl₂ 1.65 Maltodextrin M-100 1.50Powdered egg yolk 0.50 MSG 0.30 Xanthan gum 0.20 Garlic powder 0.18Onion powder 0.18 Potassium sorbate 0.10 Mustard powder 0.05 Water to100%

The samples were stored in 8 ounce jars and evaluated at 24 hr, 1, 2,and 4-week intervals for viscosity and stability. Viscosity was measuredusing a Brookfield RVT viscometer with the #3 spindle at 10 rpm.Viscosity results were as follows:

Viscosity Profiles for MCC/Aqualon® 12M8P CMC (80:20) with 5.0% CaCl2 at1.65% in Conjunction with 0.20% Xanthan Gum

24 hour 1 Week 2 Weeks 3 Weeks 4 Weeks 7,150 cps 7,150 cps 7,100 cps6,900 cps 6,380 cps

The results indicate that the MCC/1.2 DS 12M8P CMC (80:20) with 5.0%CaCl₂ product provides the necessary stability in a low pH saladdressings application.

Example 36 Low pH Salad Dressings

16.5 grams of the 80:20 MCC/Cellogen® HP1050B CMC with 5.0% CaCl₂ powderwas dispersed in water at ambient temperature (70° F.) and mixed for 5minutes. 2 grams of xanthan gum was then added and mixed until hydrated,or for approximately 3 minutes. Corn syrup was then added to thedispersion, followed by a dry blend of sugar, buttermilk powder,maltodextrin, powdered egg yolk, MSG, garlic powder, onion powder,potassium sorbate and mustard powder. Liquid soybean oil was added,followed by the incorporation of the salt and vinegar. The mixture wasmilled and deaerated. The resulting composition was as follows:

Formulation % by wt. Corn syrup, 42 DE 12.00 Soybean oil 5.00 Vinegar,120 grain 5.00 Sugar 4.00 Cultured buttermilk powder 4.00 Salt 2.00MCC/HP1050B CMC (80:20) and 5.0% CaCl₂ 1.65 Maltodextrin M-100 1.50Powdered egg yolk 0.50 MSG 0.30 Xanthan gum 0.20 Garlic powder 0.18Onion powder 0.18 Potassium sorbate 0.10 Mustard powder 0.05 Water to100%

The samples were stored in 8 ounce jars and evaluated at 24 hr, 1, 2,and 4-week intervals for viscosity and stability. Viscosity was measuredusing a Brookfield RVT viscometer with the #3 spindle at 10 rpm.Viscosity results were as follows:

Viscosity Profiles for MCC/Cellogen HP-1050B CMC (80:20) with 5.0% CaCl₂at 1.65% in Conjunction with 0.20% Xanthan Gum

24 hour 1 Week 2 Weeks 3 Weeks 4 Weeks 7,500 cps 8,250 cps 8,250 cps8,050 cps 7,630 cpsThe results indicate that the MCC/1.2 DS HP-1050B CMC (80:20) with 5.0%CaCl₂ product provides the necessary stability in a low pH saladdressings application.

Example 37 Low pH Salad Dressings

16.5 grams of the 80:20 MCC/Akzo 1.1 DS CMC with 5.0% CaCl₂ powder wasdispersed in water at ambient temperature (70° F.) and mixed for 5minutes. 2 grams of xanthan gum was then added and mixed until hydrated,or for approximately 3 minutes. Corn syrup was then added to thedispersion, followed by a dry blend of sugar, buttermilk powder,maltodextrin, powdered egg yolk, MSG, garlic powder, onion powder,potassium sorbate and mustard powder. Liquid soybean oil was added,followed by the incorporation of the salt and vinegar. The mixture wasmilled and deaerated.

The resulting composition was as follows:

Formulation % by wt. Corn syrup, 42 DE 12.00 Soybean oil 5.00 Vinegar,120 grain 5.00 Sugar 4.00 Cultured buttermilk powder 4.00 Salt 2.00MCC/Akzo 1.1 CMC (80:20) and 5.0% CaCl₂ 1.65 Maltodextrin M-100 1.50Powdered egg yolk 0.50 MSG 0.30 Xanthan gum 0.20 Garlic powder 0.18Onion powder 0.18 Potassium sorbate 0.10 Mustard powder 0.05 Water to100%

The samples were stored in 8 ounce jars and evaluated at 24 hr, 1, 2,and 4-week intervals for viscosity and stability. Viscosity was measuredusing a Brookfield RVT viscometer with the #3 spindle at 10 rpm.Viscosity results were as follows:

Viscosity Profiles for MCC/Akzo 1.1 DS CMC (80:20) with 5.0% CaCl₂ at1.65% in Conjunction with 0.20% Xanthan Gum

24 hour 1 Week 2 Weeks 3 Weeks 4 Weeks 6,350 cps 6,300 cps 6,275 cps6,250 cps 5,775 cps

The results indicate that the MCC/Akzo 1.1 DS CMC (80:20) with 5.0%CaCl₂ product provides the necessary stability in a low pH saladdressings application.

Example 38 Low pH Salad Dressings

16.5 grams of the 80:20 MCC/Akzo 1.2 DS CMC with 5.0% CaCl₂ powder wasdispersed in water at ambient temperature (70° F.) and mixed for 5minutes. 2 grams of xanthan gum was then added and mixed until hydrated,or for approximately 3 minutes. Corn syrup was then added to thedispersion, followed by a dry blend of sugar, buttermilk powder,maltodextrin, powdered egg yolk, MSG, garlic powder, onion powder,potassium sorbate and mustard powder. Liquid soybean oil was added,followed by the incorporation of the salt and vinegar. The mixture wasmilled and deaerated. The resulting composition is as follows:

Formulation % by wt. Corn syrup, 42 DE 12.00 Soybean oil 5.00 Vinegar,120 grain 5.00 Sugar 4.00 Cultured buttermilk powder 4.00 Salt 2.00MCC/Akzo 1.1 DS CMC (80:20) and 5.0% CaCl₂ 1.65 Maltodextrin M-100 1.50Powdered egg yolk 0.50 MSG 0.30 Xanthan gum 0.20 Garlic powder 0.18Onion powder 0.18 Potassium sorbate 0.10 Mustard powder 0.05 Water to100%

The samples were stored in 8 ounce jars and evaluated at 24 hr, 1, 2,and 4-week intervals for viscosity and stability. Viscosity was measuredusing a Brookfield RVT viscometer with the #3 spindle at 10 rpm.Viscosity results were as follows:

Viscosity Profiles for MCC/Akzo 1.2 DS CMC (80:20) with 5.0% CaCl₂ at1.65% in Conjunction with 0.20% Xanthan Gum

24 hour 1 Week 2 Weeks 3 Weeks 4 Weeks 5,680 cps 6,025 cps 6,025 cps5,900 cps 5,350 cps

The results indicate that the MCC/Akzo 1.2 DS CMC (80:20) with 5.0%CaCl₂ product provides the necessary stability in a low pH saladdressings application.

Example 39 Low pH Salad Dressing

16.5 grams of the 80:20 MCC/Aqualon® 9M65XF CMC with 5.0% CaCl₂ powderwas dispersed in water at ambient temperature (70° F.) and mixed for 5minutes. 2 grams of xanthan gum was then added and mixed until hydrated,or for approximately 3 minutes. Corn syrup was then added to thedispersion, followed by a dry blend of sugar, buttermilk powder,maltodextrin, powdered egg yolk, MSG, garlic powder, onion powder,potassium sorbate and mustard powder. Liquid soybean oil was added,followed by the incorporation of the salt and vinegar. The mixture wasmilled and deaerated. The resulting composition was as follows:

Formulation % by wt. Corn syrup, 42 DE 12.00 Soybean oil 5.00 Vinegar,120 grain 5.00 Sugar 4.00 Cultured buttermilk powder 4.00 Salt 2.00MCC/Aqualon ® 9M65XF CMC (80:20) with 5.0% CaCl₂ 1.65 Maltodextrin M-1001.50 Powdered egg yolk 0.50 MSG 0.30 Xanthan gum 0.20 Garlic powder 0.18Onion powder 0.18 Potassium sorbate 0.10 Mustard powder 0.05 Water to100%

The samples were stored in 8 ounce jars and evaluated at 24 hr, 1, 2,and 4-week intervals for viscosity and stability. Viscosity was measuredusing a Brookfield RVT viscometer with the #3 spindle at 10 rpm.Viscosity results were as follows:

Viscosity Profiles for MCC/9M65XF CMC (80:20) with 5.0% CaCl₂ at 1.65%in Conjunction with 0.20% Xanthan Gum

24 hour 1 Week 2 Weeks 3 Weeks 4 Weeks 7,500 cps 6,700 cps 5,950 cps5,200 cps 4,900 cps

The results indicate that the MCC/9M65XF 0.9 DS CMC used is not aseffective in maintaining viscosity as compared with the 1.2 DS CMCsamples.

Example 40 Low pH Salad Dressing

16.5 grams of the 80:20 MCC/Aqualon® 9H4F CMC with 5.0% CaCl₂ powder wasdispersed in water at ambient temperature (70° F.) and mixed for 5minutes. 2 grams of xanthan gum was then added and mixed until hydrated,or for approximately 3 minutes. Corn syrup was then added to thedispersion, followed by a dry blend of sugar, buttermilk powder,maltodextrin, powdered egg yolk, MSG, garlic powder, onion powder,potassium sorbate and mustard powder. Liquid soybean oil was added,followed by the incorporation of the salt and vinegar. The mixture wasmilled and deaerated. The resulting composition was as follows:

Formulation % by wt. Corn syrup, 42 DE 12.00 Soybean oil 5.00 Vinegar,120 grain 5.00 Sugar 4.00 Cultured buttermilk powder 4.00 Salt 2.00MCC/Aqualon ® 9H4F CMC (80:20) with 5.0% CaCl₂ 1.65 Maltodextrin M-1001.50 Powdered egg yolk 0.50 MSG 0.30 Xanthan gum 0.20 Garlic powder 0.18Onion powder 0.18 Potassium sorbate 0.10 Mustard powder 0.05 Water to100%

The samples were stored in 8 ounce jars and evaluated at 24 hr, 1, 2,and 4-week intervals for viscosity and stability. Viscosity was measuredusing a Brookfield RVT viscometer with the #3 spindle at 10 rpm.Viscosity results were as follows:

Viscosity Profiles for MCC/9H4F CMC (80:20) with 5.0% CaCl₂ at 1.65% inConjunction with 0.20% Xanthan Gum

24 hour 1 Week 2 Weeks 3 Weeks 4 Weeks 4,475 cps 3,850 cps 3,150 cps2,750 cps 2,500 cps

The results indicate that the MCC/Aqualon 9H4F 0.9 DS CMC (80:20) with5.0% CaCl₂ product is not as effective in maintaining viscosity ascompared with the tested 80:20 MCC/CMC with 5.0% CaCl₂ using the 1.2 DSCMC samples.

Example 41 Spoonable Salad Dressings

5.25 grams of the 80/20 MCC/9H4F CMC with 4% CaCl₂ powder was dispersedin 60% of the available water at ambient temperature (70° F.) and mixedfor 5 minutes. The xanthan gum was then dry blended with the sugar andmixed until hydrated, or for approximately 5 minutes. Next, a dry blendof powdered egg yolk, EDTA, garlic powder, onion powder, potassiumsorbate and mustard powder was added and mixed for 3 minutes or untilfully incorporated. Liquid soybean oil was then added. Separately, thestarch, vinegar, and salt were added to the other 40% of the availablewater. This mixture was heated to 185° F.-190° F. and held for 10minutes, then cooled to 100° F. Both mixtures were added to a Hobartmixing bowl and mixed together until uniform. The resulting mixture wasthen milled and deaerated before filling. The resulting composition isas follows:

Formulation % by wt. Soybean oil 30.00 Vinegar, 120 grain 5.50 Sugar4.00 Salt 2.50 80/20 MCC/9H4F with 4% CaCl₂ 0.525 THERMFLO FoodStarch-Modified 3.50 Powdered egg yolk 1.50 Calcium Imodium EDTA 0.01Xanthan gum 0.40 Garlic powder 0.01 Onion powder 0.01 Potassium sorbate0.10 Mustard powder 0.25 Water to 100%

The samples were stored in 8 ounce jars and evaluated at 24 hr, 1, 2, 3,and 4-week intervals for viscosity. Viscosity was measured using aBrookfield RVT viscometer with the #4 T-bar spindle at 10 rpm. Viscosityresults were as follows:

Viscosity Profiles for 80/20 MCC/9H4F with 4% CaCl₂ at 0.525% inConjunction with 0.40% Xanthan Gum

24 hour 1 Week 2 Weeks 3 Weeks 4 Weeks 47500 55500 54000 51500 51500

The preliminary results suggest that there is potential to offerequivalent viscosity/rheological properties with greater than 30%reduction in the MCC-based stabilizer component.

Example 42 Spoonable Salad Dressings

5.25 grams of the 80/20 MCC/HP1215C CMC with 4% CaCl₂ powder wasdispersed in 60% of the available water at ambient temperature (70° F.)and mixed for 5 minutes. The xanthan gum was then dry blended with thesugar and mixed until hydrated, or for approximately 5 minutes. Next, adry blend of powdered egg yolk, EDTA, garlic powder, onion powder,potassium sorbate and mustard powder was added and mixed for 3 minutesor until fully incorporated. Liquid soybean oil was then added.Separately, the starch, vinegar, and salt were added to the other 40% ofthe available water. This mixture was heated to 185° F.-190° F. and heldfor 10 minutes, then cooled to 100° F. Both mixtures were added to aHobart mixing bowl and mixed together until uniform. The resultingmixture was then milled and deaerated before filling. The resultingcomposition was as follows:

Formulation % by wt. Soybean oil 30.00 Vinegar, 120 grain 5.50 Sugar4.00 Salt 2.50 80/20 MCC/HP1215C with 4% CaCl₂ 0.525 THERMFLO FoodStarch-Modified 3.50 Powdered egg yolk 1.50 Calcium Imodium EDTA 0.01Xanthan gum 0.40 Garlic powder 0.01 Onion powder 0.01 Potassium sorbate0.10 Mustard powder 0.25 Water to 100%

The samples were stored in 8 ounce jars and evaluated at 24 hr, 1, 2, 3,and 4-week intervals for viscosity. Viscosity was measured using aBrookfield RVT viscometer with the #4 T-bar spindle at 10 rpm. Viscosityresults were as follows:

Viscosity Profiles for 80/20 MCC/HP1215C with 4% CaCl2 at 0.525% inConjunction with 0.40% Xanthan Gum

24 hour 1 Week 2 Weeks 3 Weeks 4 Weeks 91000 98000 101000 99000 96000

The preliminary results suggest that there is potential to offerequivalent rheological properties with greater than 30% reduction in theMCC based stabilizer component, and the usage level reduction can beeven greater to offer equivalent viscosity.

Example 43 Spoonable Salad Dressings

5.25 grams of the 80/20 MCC/12M31P CMC with 3% CaCl₂ powder wasdispersed in 60% of the available water at ambient temperature (70° F.)and mixed for 5 minutes. The xanthan gum was then dry blended with thesugar and mixed until hydrated, or for approximately 5 minutes. Next, adry blend of powdered egg yolk, EDTA, garlic powder, onion powder,potassium sorbate and mustard powder was added and mixed for 3 minutesor until fully incorporated. Liquid soybean oil was then added.Separately, the starch, vinegar, and salt were added to the other 40% ofthe available water. This mixture was heated to 185° F.-190° F. and heldfor 10 minutes, then cooled to 100° F. Both mixtures were added to aHobart mixing bowl and mixed together until uniform. Then the resultingmixture was milled and deaerated before filling. The resultingcomposition is as follows:

Formulation % by wt. Soybean oil 30.00 Vinegar, 120 grain 5.50 Sugar4.00 Salt 2.50 80/20 MCC/12M31P with 3% CaCl₂ 0.525 THERMFLO FoodStarch-Modified 3.50 Powdered egg yolk 1.50 Calcium Imodium EDTA 0.01Xanthan gum 0.40 Garlic powder 0.01 Onion powder 0.01 Potassium sorbate0.10 Mustard powder 0.25 Water to 100%

The samples were stored in 8 ounce jars and evaluated at 24 hr, 1, and2-week intervals for viscosity. Viscosity was measured using aBrookfield RVT viscometer with the #4 T-bar spindle at 10 rpm. Viscosityresults were as follows:

Viscosity Profiles for 80/20 MCC/12M31P with 3% CaCl2 at 0.525% inConjunction with 0.40% Xanthan Gum

24 hour 1 Week 2 Weeks 56500 70500 68000

The preliminary results suggest that there is potential to offerequivalent viscosity/rheological properties with greater than 30%reduction in the MCC-based stabilizer component.

Example 44 Spoonable Salad Dressings

5.25 grams of the 80/20 MCC/Akzo 1.3DS CMC with 4% CaCl₂ powder wasdispersed in 60% of the available water at ambient temperature (70° F.)and mixed for 5 minutes. The xanthan gum was then dry blended with thesugar and mixed until hydrated, or for approximately 5 minutes. Next, adry blend of powdered egg yolk, EDTA, garlic powder, onion powder,potassium sorbate and mustard powder was added and mixed for 3 minutesor until fully incorporated. Liquid soybean oil was then added.Separately, the starch, vinegar, and salt were added to the other 40% ofthe available water. This mixture was heated to 185° F.-190° F. and heldfor 10 minutes, then cooled to 100° F. Both mixtures were added to aHobart mixing bowl and mixed together until uniform. The resultingmixture was then milled and deaerated before filling. The resultingcomposition is as follows:

Formulation % by wt. Soybean oil 30.00 Vinegar, 120 grain 5.50 Sugar4.00 Salt 2.50 80/20 MCC/Akzo 1.3DS with 4% CaCl₂ 0.525 THERMFLO FoodStarch-Modified 3.50 Powdered egg yolk 1.50 Calcium Imodium EDTA 0.01Xanthan gum 0.40 Garlic powder 0.01 Onion powder 0.01 Potassium sorbate0.10 Mustard powder 0.25 Water to 100%

The samples were stored in 8 ounce jars and evaluated at 24 hr, 1, and2-week intervals for viscosity. Viscosity was measured using aBrookfield RVT viscometer with the #4 T-bar spindle at 10 rpm. Viscosityresults were as follows:

Viscosity Profiles for 80/20 MCC/Akzo 1.3DS with 4% CaCl2 at 0.525% inConjunction with 0.40% Xanthan Gum

24 hour 1 Week 2 Weeks 58000 71000 71000

The preliminary results suggest that there is potential to offerequivalent viscosity/rheological properties with greater than 30%reduction in the MCC-based stabilizer component.

Example 45 Akucell AF2895—Sauce

Sauces were made using 80/20 MCC/Akzo AkucellAF2895 CMC with 4% CaCl₂ inaddition to other edible ingredients, as shown in the table below.

Control Sample A Sample B Ingredients % by weight % by weight % byweight Water 30.70 29.70 30.20 Pureed Red Roasted 30.00 30.00 30.00Peppers Sugar 22.00 22.00 22.00 Rice vinegar 9.00 9.00 9.00 Salt 4.004.00 4.00 MCC/High DS CMC* 0.00 2.50 1.00 Starch** 1.50 0.00 1.00 Chilipowder 1.50 1.50 1.50 Minced garlic 1.00 1.00 1.00 Ground ginger 0.200.20 0.20 Potassium sorbate 0.10 0.10 0.10 100.00 100.00 100.00*MCC/Akzo AkucellAF2895 CMC (80:20) with 4% CaCl₂ **National Starch FoodInnovation - Colflo 67 pH of sauce - 3.5

For Samples A and B, the MCC/Akzo Akucell AF2895 compositions weredispersed in water. For Sample B, the MCC/AkucellAF2895 composition wasdispersed in the total volume of water; whereas, for Sample A, theMCC/Akzo AkucellAF2895 composition was dispersed within 50% of the totalavailable water. The mixing was performed over about 5 minutes using aLighting mixer. The dispersion was transferred to a Silverson Mixer.Separately, the pureed peppers, sugar, salt, chili powder, mincedgarlic, ground ginger, and potassium sorbate was blended. The dispersioncontaining the MCC/Akucell AF2895 composition was added to a Thermomixerand the pureed pepper mixture was slowly added to the dispersion. In thecase of control and Sample A, starch was mixed into the remaining water,forming a slurry, and was added to this mixture. The starch was mixed at185° F. for about 5 minutes. Rice vinegar was added and mixing wascontinued for 5 minutes without heat. The resulting mixture wastransferred to jars and stored at room temperature.

Viscosity of the three sauces, control, Sample A, and Sample B, wasmeasured using a Brookfield RVt Viscometer with a Spindle #3 at 10 rpmfor 30 seconds. Measurements were taken at the initial point (time wherethe sauces were stored in their respective jars), 1 week after initial,and 8 weeks after initial, which are shown in the following table.

Viscosity Profiles

Control Sample A Sample B cps cps cps Set-up viscosity 4,050 3,850 3,5501-week 4,350 3,800 4,000 8-weeks 4,800 4,050 3,800 # Brookfield RVtViscometer - Spindle #3 at 10 rpm for 30 seconds.

The control consistently increased in viscosity over time, with a finalincrease of 750 cps over 8 weeks, while both Sample A and Sample Bmaintain nearly the same level of viscosity over the same period, SampleA increasing only 200 cps and Sample B increasing only 250 cps. Theresults show that the MCC/Akzo AkucellAF2895 (80:20) with 4.0% CaCl₂composition, which includes a CMC having a high degree of substitution,adds to the stability of the respective sauces.

Example 46 Fruit Filling

Samples were prepared using 0.35% of 80:20 MCC/12M31P CMC with 3% CaCl₂.

Formulation Frozen Raspberries 20.00%  Sugar 33.70%  Modified Starch(colfo 67) 2.00% K-Sorbate 0.10% LM Amidated Pectin Grinsted LA 4100.50% 3% Ca-Lactate Solution 0.50% 50% Citric Acid Solution 0.70%MCC/12M31P 80/20 with 3% CaCl₂ 0.35% Water to 100%

A 80:20 composition of MCC/12M31P CMC was dry blended with the LMAmidated Pectin Grinsted LA 410 before being added to the availablewater using high shear mixing in a Thermomixer. This was mixed for 7minutes. While continuing to mix, a dry blend of the starch, sugar andK-sorbate was added to the mixture. While this was being added, themixture was heated to 90° C., once at 90° C. the temperature wasmaintained and was allowed to mix for 10 minutes. Next, the fruit wasadded and mixed for another 10 minutes. Then the Ca-Lactate solution wasadded followed by the citric acid solution. The filling was immediatelypoured into jars. The initial viscosity of this sample was 3,925 cps andthe sample was 37° Brix. When baked for 10 minutes at 400° F. the samplespread 40.15% on a flat cookie sheet. The amount of force needed tobreak this filling after 24 hour setup was 35.375 grams. This representsthe hardness of the sample and is representative of gel strength.

Example 47 Fruit Filling

Samples were prepared using 0.40% of 80:20 MCC/12M31P CMC with 3% CaCl₂.

Formulation Frozen Raspberries 20.00%  Sugar 33.70%  Modified Starch(colfo 67) 2.00% K-Sorbate 0.10% LM Amidated Pectin Grinsted LA 4100.50% 3% Ca-Lactate Solution 0.50% 50% Citric Acid Solution 0.70%MCC/12M31P 80/20 with 3% CaCl₂ 0.40% Water to 100%

A 80:20 composition of MCC/12M31P CMC was dry blended with the LMAmidated Pectin Grinsted LA 410 before being added to the availablewater using high shear mixing in a Thermomixer. This was mixed for 7minutes. While continuing to mix, a dry blend of the starch, sugar andK-sorbate was added to the mixture. While this was being added, themixture was heated to 90° C., once at 90° C. the temperature wasmaintained and was allowed to mix for 10 minutes. Next, the fruit wasadded and mixed for another 10 minutes. Then the Ca-Lactate solution wasadded followed by the citric acid solution. The filling was immediatelypoured into jars. The initial viscosity of this sample was 4,200 cps andthe samples were 36.5° Brix. When baked for 10 minutes at 400° F. thesample spread 38.43% on a flat cookie sheet. The amount of force neededto break this filling after 24 hour setup was 39.405 grams. Thisrepresents the hardness of the sample and is representative of gelstrength.

Example 48 Fruit Filling

Samples were prepared using 0.35% of 80:20 MCC/Akzo 1.3DS High ViscosityCMC with 4% CaCl₂.

Formulation Frozen Raspberries 20.00%  Sugar 33.70%  Modified Starch(colfo 67) 2.00% K-Sorbate 0.10% LM Amidated Pectin Grinsted LA 4100.50% 3% Ca-Lactate Solution 0.50% 50% Citric Acid Solution 0.70%MCC/Akzo 1.3DS High Viscosity 80/20 with 4% CaCl₂ 0.35% Water to 100%

A 80:20 composition of MCC/Akzo 1.3DS High Viscosity CMC with 4% CaCl2was dry blended with the LM Amidated Pectin Grinsted LA 410 before beingadded to the available water using high shear mixing in a Thermomixer.This was mixed for 7 minutes. While continuing to mix, a dry blend ofthe starch, sugar and K-sorbate was added to the mixture. While this wasbeing added, the mixture was heated to 90° C., once at 90° C. thetemperature was maintained and was allowed to mix for 10 minutes. Next,the fruit was added and mixed for another 10 minutes. Then theCa-Lactate solution was added followed by the citric acid solution. Thefilling was immediately poured into jars. The initial viscosity of thissample was 5,050 cps and the samples were 36.5° Brix. When baked for 10minutes at 400° F. the sample spread 34.86% on a flat cookie sheet. Theamount of force needed to break this filling after 24 hour setup was37.875 grams. This represents the hardness of the sample and isrepresentative of gel strength.

Example 49 Fruit Filling

Samples were prepared using 0.40% of 80:20 MCC/Akzo 1.3DS High ViscosityCMC with 4% CaCl₂.

Formulation Frozen Raspberries 20.00%  Sugar 33.70%  Modified Starch(colfo 67) 2.00% K-Sorbate 0.10% LM Amidated Pectin Grinsted LA 4100.50% 3% Ca-Lactate Solution 0.50% 50% Citric Acid Solution 0.70%MCC/Akzo 1.3DS High Viscosity 80/20 with 4% CaCl₂ 0.40% Water to 100%

A 80:20 composition of MCC/Akzo 1.3DS High Viscosity CMC with 4% CaCl₂was dry blended with the LM Amidated Pectin Grinsted LA 410 before beingadded to the available water using high shear mixing in a Thermomixer.This was mixed for 7 minutes. While continuing to mix, a dry blend ofthe starch, sugar and K-sorbate was added to the mixture. While this wasbeing added, the mixture was heated to 90° C., once at 90° C. thetemperature was maintained and was allowed to mix for 10 minutes. Next,the fruit was added and mixed for another 10 minutes. Then theCa-Lactate solution was added followed by the citric acid solution. Thefilling was immediately poured into jars. The initial viscosity of thissample was 5,150 cps and the samples were 36° Brix. When baked for 10minutes at 400° F. the sample spread 27.72% on a flat cookie sheet. Theamount of force needed to break this filling after 24 hour setup was38.568 grams. This represents the hardness of the sample and isrepresentative of gel strength.

Example 50 Fruit Filling

Samples were prepared using 0.35% of 80:20 MCC/HP1215C CMC with 4%CaCl₂.

Formulation Frozen Raspberries 20.00%  Sugar 33.70%  Modified Starch(colfo 67) 2.00% K-Sorbate 0.10% LM Amidated Pectin Grinsted LA 4100.50% 3% Ca-Lactate Solution 0.50% 50% Citric Acid Solution 0.70%MCC/HP1215C 80/20 with 4% CaCl₂ 0.35% Water to 100%

A 80:20 composition of MCC/HP1215C CMC with 4% CaCl₂ was dry blendedwith the LM Amidated Pectin Grinsted LA 410 before being added to theavailable water using high shear mixing in a Thermomixer. This was mixedfor 7 minutes. While continuing to mix, a dry blend of the starch, sugarand K-sorbate was added to the mixture. While this was being added, themixture was heated to 90° C., once at 90° C. the temperature wasmaintained and was allowed to mix for 10 minutes. Next, the fruit wasadded and mixed for another 10 minutes. Then the Ca-Lactate solution wasadded followed by the citric acid solution. The filling was immediatelypoured into jars. The initial viscosity of this sample was 3,650 cps andthe samples were 36° Brix. When baked for 10 minutes at 400° F. thesample spread 40.15% on a flat cookie sheet. The amount of force neededto break this filling after 24 hour setup was 33.973 grams. Thisrepresents the hardness of the sample and is representative of gelstrength.

Example 51 Fruit Filling

Samples were prepared using 0.40% of 80:20 MCC/HP1215C CMC with 4%CaCl₂.

Formulation Frozen Raspberries 20.00%  Sugar 33.70%  Modified Starch(colfo 67) 2.00% K-Sorbate 0.10% LM Amidated Pectin Grinsted LA 4100.50% 3% Ca-Lactate Solution 0.50% 50% Citric Acid Solution 0.70%MCC/HP1215C 80/20 with 4% CaCl₂ 0.40% Water to 100%

A 80:20 composition of MCC/HP1215C CMC with 4% CaCl₂ was dry blendedwith the LM Amidated Pectin Grinsted LA 410 before being added to theavailable water using high shear mixing in a Thermomixer. This was mixedfor 7 minutes. While continuing to mix, a dry blend of the starch, sugarand K-sorbate was added to the mixture. While this was being added, themixture was heated to 90° C., once at 90° C. the temperature wasmaintained and was allowed to mix for 10 minutes. Next, the fruit wasadded and mixed for another 10 minutes. Then the Ca-Lactate solution wasadded followed by the citric acid solution. The filling was immediatelypoured into jars. The initial viscosity of this sample was 3,950 cps andthe samples were 36° Brix. When baked for 10 minutes at 400° F. thesample spread 37.57% on a flat cookie sheet. The amount of force neededto break this filling after 24 hour setup was 30.164 grams. Thisrepresents the hardness of the sample and is representative of gelstrength.

Example 52 Fruit Filling

Samples were prepared using 0.35% of 80:20 MCC/9H4F CMC with 4% CaCl₂.

Formulation Frozen Raspberries 20.00%  Sugar 33.70%  Modified Starch(colfo 67) 2.00% K-Sorbate 0.10% LM Amidated Pectin Grinsted LA 4100.50% 3% Ca-Lactate Solution 0.50% 50% Citric Acid Solution 0.70%MCC/9H4F 80/20 with 4% CaCl₂ 0.35% Water to 100%

A 80:20 composition of MCC/9H4F CMC with 4% CaCl₂ was dry blended withthe LM Amidated Pectin Grinsted LA 410 before being added to theavailable water using high shear mixing in a Thermomixer. This was mixedfor 7 minutes. While continuing to mix, a dry blend of the starch, sugarand K-sorbate was added to the mixture. While this was being added, themixture was heated to 90° C., once at 90° C. the temperature wasmaintained and was allowed to mix for 10 minutes. Next, the fruit wasadded and mixed for another 10 minutes. Then the Ca-Lactate solution wasadded followed by the citric acid solution. The filling was immediatelypoured into jars. The initial viscosity of this sample was 3,050 cps andthe samples were 35.5° Brix. When baked for 10 minutes at 400° F. thesample spread 69.72% on a flat cookie sheet. The amount of force neededto break this filling after 24 hour setup was 26.321 grams. Thisrepresents the hardness of the sample and is representative of gelstrength.

Example 53 Fruit Filling

Samples were prepared using 0.40% of 80:20 MCC/9H4F CMC with 4% CaCl₂.

Formulation Frozen Raspberries 20.00%  Sugar 33.70%  Modified Starch(colfo 67) 2.00% K-Sorbate 0.10% LM Amidated Pectin Grinsted LA 4100.50% 3% Ca-Lactate Solution 0.50% 50% Citric Acid Solution 0.70%MCC/9H4F 80/20 with 4% CaCl₂ 0.40% Water to 100%

A 80:20 composition of MCC/9H4F CMC with 4% CaCl₂ was dry blended withthe LM Amidated Pectin Grinsted LA 410 before being added to theavailable water using high shear mixing in a Thermomixer. This was mixedfor 7 minutes. While continuing to mix, a dry blend of the starch, sugarand K-sorbate was added to the mixture. While this was being added, themixture was heated to 90° C., once at 90° C. the temperature wasmaintained and was allowed to mix for 10 minutes. Next, the fruit wasadded and mixed for another 10 minutes. Then the Ca-Lactate solution wasadded followed by the citric acid solution. The filling was immediatelypoured into jars. The initial viscosity of this sample was 3,275 cps andthe samples were 35.5° Brix. When baked for 10 minutes at 400° F. thesample spread 55.36% on a flat cookie sheet. The amount of force neededto break this filling after 24 hour setup was 24.347 grams. Thisrepresents the hardness of the sample and is representative of gelstrength.

Example 54 Bakery Fillings

Samples were prepared using 1.00% of 80:20 MCC/12M31P CMC with 3% CaCl₂.

Formulation Corn Syrup 62 DE 40.50%  Sugar 16.00%  Vanilla Flavour 0.10%K-Sorbate 0.10% Land O Lakes Sweet Dairy Whey 2.50% Farinex VA-60-T(Tapioca) 3.50% Citric Acid 0.09% Titanium Dioxide 0.09% 80:20MCC/12M31P with 3% CaCl₂ 1.00% Water to 100%

First, all the dry ingredients with the exception of the Avicel and theTitanium dioxide were dry blended together. Next, the Avicel wasdispersed in a mix of the corn syrup and water using a Silverson mixerfor 10 minutes. The titanium dioxide was then added and mixed for 1minute. The Avicel mixture was then moved to a Thermomixer and the drymix was added as the product was heated to 90° C.-95° C. and held for 10minutes. The filling was then poured into jars at 70° C.-75° C. Thesetup viscosity of this sample was 150,000 cps and the sample was 58°Brix. The pH of the sample was 4.60. When baked for 10 minutes at 400°F. the sample spread 26.79% on a flat cookie sheet. The amount of forceneeded to break this filling after 24 hour setup was 24.406 grams, whichrepresents the hardness of the sample and is representative of gelstrength.

Example 55 Bakery Fillings

Samples were prepared using 1.00% of 80:20 MCC/HP1215C MCC with 4%CaCl₂.

Formulation Corn Syrup 62 DE 40.50%  Sugar 16.00%  Vanilla Flavour 0.10%K-Sorbate 0.10% Land O Lakes Sweet Dairy Whey 2.50% Farinex VA-60-T(Tapioca) 3.50% Citric Acid 0.09% Titanium Dioxide 0.09% MCC/HP1215Cwith 4% CaCl₂ 1.00% Water to 100%

First, all the dry ingredients with the exception of the Avicel and theTitanium dioxide were dry blended together. Next, the Avicel wasdispersed in a mix of the corn syrup and water using a Silverson mixerfor 10 minutes. The titanium dioxide was added and mixed for 1 minute.The Avicel mixture was then moved to a Thermomixer and the dry mix wasadded as the product was heated to 90° C.-95° C. and held for 10minutes. The filling was then poured into jars at 70° C.-75° C. Thissample was then refrigerated for 24 hours. The setup viscosity of thissample was 180,000 cps and the sample was 57° Brix. The pH of the samplewas 4.58. When baked for 10 minutes at 400° F. the sample spread 21.43%on a flat cookie sheet. The amount of force needed to break this fillingafter 24 hour setup was 22.229 grams, which represents the hardness ofthe sample and is representative of gel strength.

Results showed that the cream fillings prepared from the experimentalsamples stored at both refrigerated and ambient conditions were heatstable (within the desired spread range of 17%-47%) as they retainedtheir texture and consistency when subjected to 400° F. for 10 minutes.In terms of cost reduction, the creamed fillings prepared withMCC/HP-1215C CMC and MCC/12M31P CMC exhibited bake stability similar tothe control (RC-591 MCC) at a lower usage level.

Example 56 Whipped Toppings

Samples were prepared using 0.30% of 80:20 MCC/12M8P CMC with 5% CaCl₂and 0.10% added 12M8P.

Formulation Hydrogenated Vegetable Fat 24.00% Sugar 12.00% SodiumCaseeinate  2.50% 80/20 MCC/12M8P with 5% CaCl₂  0.30% CMC 12M8P  0.10%Tween 60K 0.105% Starplex 90 0.315% Water to 100%

First, the 80:20 MCC/12M8P and 5% CaCl₂ was dispersed in the availablewater and mixed for 15 minutes. Half the sugar was then dry blended withthe 12M8P and added to the Avicel dispersion and mixed for 10 minutes.The other half of the sugar was dry blended with the sodium casienateand added to the mixture. Once all these products were fullyincorporated, the mixture was heated to 145° F. Separately, thehydrogenated vegetable fat and the emulsifiers were mixed and heated to140° F. Once both phases were heated to the desired temperatures, themelted fat phase was added to the aqueous phase. This mixture was thenpasteurized at 160° F.-170° F. for 30 minutes. The product washomogenized at 2500 psi (2000 psi 1^(st) stage, 500 psi 2^(nd) stage)and then the product was cooled and stored at 35° F.-40° F. and aged for24 hours. The product whipped in 3-6 minutes and the product showed goodoverrun, stiffness, and syneresis control.

Example 57 Whipped Toppings

Samples were prepared using 0.30% of 80:20 MCC/12M8P CMC with 5% CaCl₂and 0.10% added 7HF.

Formulation Hydrogenated Vegetable Fat 24.00% Sugar 12.00% SodiumCaseeinate  2.50% 80/20 MCC/12M8P with 5% CaCl₂  0.30% CMC 7HF  0.10%Tween 60K 0.105% Starplex 90 0.315% Water to 100%

First, the 80:20 MCC/12M8P and 5% CaCl₂ was dispersed in the availablewater and mixed for 15 minutes. Half of the sugar was then dry blendedwith the 7HF, added to the Avicel dispersion, and mixed for 10 minutes.The other half of the sugar was dry blended with the sodium casienateand added to the mixture. Once all these products were fullyincorporated, the mixture was heated to 145° F. Separately, thehydrogenated vegetable fat and the emulsifiers were mixed and heated to140° F. Once both phases were heated to the desired temperatures, themelted fat phase was added to the aqueous phase. This mixture was thenpasteurized at 160° F.-170° F. for 30 minutes. The product washomogenized at 2500 psi (2000 psi 1^(st) stage, 500 psi 2^(nd) stage)and then the product was cooled and stored at 35° F.-40° F. and aged for24 hours. The product whipped in 3-6 minutes and the product showed goodoverrun, stiffness, and syneresis control.

Example 58 Rheology

Rheology of 1.5% (w/w) solids aqueous dispersions of a colloidalmicrocrystalline cellulose (80:20 MCC/12M8P CMC and 5.0% CaCl₂)composition and a commercial colloidal microcrystalline celluloseco-processed with sodium carboxy methyl cellulose was characterized at20° C. using a CSL₁₀₀ Carri-Med instrument using parallel plates with a1000 μm gap. Testing was performed in the oscillatory mode and in therate sweep mode.

Samples were tested in the oscillatory mode at a frequency of 1 Hz aftera 5 minute equilibration using an amplitude ramp (log mode, 20 points)for strains within the range of 0.1% to 100% strain. FIG. 1 shows theelastic modulus (G′) and loss modulus (G″) of the samples as a functionof strain. Both colloidal microcrystalline cellulose samples form a gelnetwork (G′ is greater than G″) and display similar values for theelastic modulus G′ in the low strain viscoelastic region. Decreasing G′values at higher strains indicate that the gel network formed using the80:20 MCC/12M8P CMC and 5.0% CaCl₂ colloidal microcrystalline cellulosecomposition is more easily broken down compared to the commercialmicrocrystalline cellulose co-processed with sodium carboxy methylcellulose.

Samples were tested in a rate sweep mode subjected to a continuous rampof (1) a 5 minute ramp to increase the shear rate from 0 sec−1 up to 100sec−1, (2) a 5 minute equilibration at the maximum shear rate (100sec−1), and (3) a 5 minute ramp down to 0 sec−1. FIG. 2 shows theviscosity profile vs. shear rate as the sample is subjected toincreasing shear. The viscosity profile shows that both colloidalmicrocrystalline cellulose samples are highly shear thinning, while anaqueous hydrocolloid is only weakly shear thinning (near Newtonianbehavior). The 80:20 MCC/12M8P CMC and 5.0% CaCl₂ colloidalmicrocrystalline cellulose composition has a lower viscosity profileacross the entire shear rate range. FIG. 3 shows the thixotrophy profileof the samples. A conventional hydrocolloid shows essentially nothixotrophy. The shear stress response of the 80:20 MCC/12M8P CMC and5.0% CaCl₂ colloidal microcrystalline cellulose composition at low shearrate differs significantly from the commercial microcrystallinecellulose co-processed with sodium carboxy methyl cellulose.

While not wishing to be bound by any theory, it is believed that the gelnetwork formed by the 80:20 MCC/12M8P CMC and 5.0% CaCl₂ colloidalmicrocrystalline cellulose composition is different in nature than thegel network formed by the commercial microcrystalline celluloseco-processed with sodium carboxy methyl cellulose. The gel network ofthe commercial microcrystalline cellulose co-processed with sodiumcarboxy methyl cellulose is broken down more gradually, while the gelnetwork formed by the 80:20 MCC/12M8P CMC and 5.0% CaCl₂ colloidalmicrocrystalline cellulose composition is broken down more readily. Thediffering rates at which the gel networks are broken down account forthe similar elastic properties of the gel networks at low strain, butmay explain the more rapid breakdown and lower viscosity when shearedexhibited by the gel network formed by the 80:20 MCC/12M8P CMC and 5.0%CaCl₂ colloidal microcrystalline cellulose composition.

Comparative Example 1 Low pH Beverage

Samples were prepared using 0.5% of an 80:20 MCC/12M8P CMC and 5.0%CaCl₂ composition with 0.25% of added Aqualon® 12M8P CMC. This sample ofMCC/12M8P CMC was prepared by co-processing the slurry prepared from MCCwetcake and 12M8P CMC through the extruder and then spray drying withoutaddition of the CaCl₂ salt in either step. Salt was dry blended with thespray dried coprocessed MCC/12M8P to make up 5% of the total weight.

Formulation @ 3.5 g protein/8 oz serving % by wt. OJ concentrate 4.21%Sugar 8.00% Skim Milk 20.00%  Nonfat Dry Milk 1.73% Citric Acid 0.25%MCC/12M8P CMC (80:20) and 5.0% CaCl₂  0.5% 12M8P CMC 0.25% Water to 100%

The 80:20 MCC/12M8P CMC with 5.0% CaCl₂ powder was dispersed in water at145-150° F. and mixed for 15 minutes. Additional 12M8P CMC was thenadded and mixed until hydrated, or for approximately 10 minutes. Milkand NFDM were added and the product was then mixed for an additional 20minutes while still maintaining a temperature between 145-150° F. Theproduct was then cooled to 100-110° F. The orange juice concentrate andcitric acid (50/50 blend with DI water) were then added and mixed for 5minutes. An antifoam agent (Hi-Mar S-030-FG at 0.1-0.2%) was then added,and adjustments were then made, if needed, for any water loss. Then theproduct was pasteurized at 195° F. for 15 seconds. The product was thencooled to 165° F. and passed through a Manton Gaulin homogenizer with atwo-stage pressure of 2500 psi (2000 psi, 500 psi). Finally, the mixturewas cooled to 20° C. and filled. The product had a viscosity of 10.8 cPand was unstable after 1 week with 45 mm serum; flocculation of theprotein and a slight sediment.

Comparative Example 2 Low pH Beverage

Samples were prepared using 0.5% of an 80:20 MCC/12M8P CMC and 5.0%CaCl₂ composition with 0.25% of added Aqualon® 12M8P CMC. This samplewas prepared by co-processing the MCC/12M8P CMC without the addition ofthe CaCl₂ salt until after the MCC and 12M8P CMC had been processedthrough the twin screw extruder. The salt was added into the slurrybefore spray drying to make up 5% of the total weight.

Formulation @ 3.5 g protein/8 oz serving % by wt. OJ concentrate 4.21%Sugar 8.00% Skim Milk 20.00%  Nonfat Dry Milk 1.73% Citric Acid 0.25%MCC/12M8P CMC (80:20) and 5.0% CaCl₂  0.5% 12M8P CMC 0.25% Water to 100%

The 80:20 MCC/12M8P CMC with 5.0% CaCl₂ powder was dispersed in water at145-150° F. and mixed for 15 minutes. Additional 12M8P CMC was thenadded and mixed until hydrated, or for approximately 10 minutes. Milkand NFDM were added and the product was then mixed for an additional 20minutes while still maintaining a temperature between 145-150° F. Theproduct was then cooled to 100-110° F. The orange juice concentrate andcitric acid (50/50 blend with DI water) were then added and mixed for 5minutes. An antifoam agent (Hi-Mar S-030-FG at 0.1-0.2%) was then added,and adjustments were then made, if needed, for any water loss. Then theproduct was pasteurized at 195° F. for 15 seconds. The product was thencooled to 165° F. and passed through a Manton Gaulin homogenizer with atwo-stage pressure of 2500 psi (2000 psi, 500 psi). Finally, the mixturewas cooled to 20° C. and filled. The product had a viscosity of 16.6 cPand was unstable after 2 weeks due to moderate gelling and sedimentformation.

Comparative Example 3 Fruit Filling

Samples were prepared using 0.50% of RC-591 MCC.

Formulation Frozen Raspberries 20.00%  Sugar 33.70%  Modified Starch(colfo 67) 2.00% K-Sorbate 0.10% LM Amidated Pectin Grinsted LA 4100.50% 3% Ca-Lactate Solution 0.50% 50% Citric Acid Solution 0.70% RC-5910.50% Water to 100%

RC-591 MCC was dry blended with the LM Amidated Pectin Grinsted LA 410before being added to the available water using high shear mixing in aThermomixer. This was mixed for 7 minutes. While continuing to mix, adry blend of the starch, sugar and K-sorbate was added to the mixture.While this was being added, the mixture was heated to 90° C., once at90° C. the temperature was maintained and was allowed to mix for 10minutes. Next, the fruit was added and mixed for another 10 minutes.Then the Ca-Lactate solution was added followed by the citric acidsolution. The filling was immediately poured into jars. The initialviscosity of this sample was 3,750 cps and the sample was 37° Brix. Whenbaked for 10 minutes at 400° F. the sample spread 39.29% on a flatcookie sheet. The amount of force needed to break this filling after 24hour setup was 37.324 grams. This represents the hardness of the sampleand is representative of gel strength.

Comparative Example 4 Spoonable Salad Dressings

7.5 grams of the Avicel® RC-591F MCC powder was dispersed in 60% of theavailable water at ambient temperature (70° F.) and mixed for 5 minutes.The xanthan gum was then dry blended with the sugar and then added andmixed until hydrated, or for approximately 5 minutes. Next, a dry blendof powdered egg yolk, EDTA, garlic powder, onion powder, potassiumsorbate and mustard powder was added and mixed for 3 minutes or untilfully incorporated. Liquid soybean oil was then added. Separately, thestarch, vinegar, and salt were added to the other 40% of the availablewater. This mixture was heated to 185° F.-190° F. and held for 10minutes, then cooled to 100° F. Both mixtures were added to a Hobartmixing bowl and mixed together until uniform. The resulting mixture wasthen milled and deaerated before filling. The resulting composition wasas follows:

Formulation % by wt. Soybean oil 30.00  Vinegar, 120 grain 5.50 Sugar4.00 Salt 2.50 Avicel ® RC-591F 0.75 THERMFLO Food Starch-Modified 3.50Powdered egg yolk 1.50 Calcium Imodium EDTA 0.01 Xanthan gum 0.40 Garlicpowder 0.01 Onion powder 0.01 Potassium sorbate 0.10 Mustard powder 0.25Water to 100%

The samples were stored in 8 ounce jars and evaluated at 24 hr, 1, 2, 3,and 4-week intervals for viscosity. Viscosity was measured using aBrookfield RVT viscometer with the #4 T-bar spindle at 10 rpm. Viscosityresults were as follows:

Viscosity Profiles for RC-591 at 0.75% in Conjunction with 0.40% XanthanGum

24 hour 1 Week 2 Weeks 3 Weeks 4 Weeks 47000 48500 51500 51000 52000

Comparative Example 5 Bakery Fillings

Samples were prepared using 1.20% of Avicel® RC-591F MCC.

Formulation Corn Syrup 62 DE 40.50%  Sugar 16.00%  Vanilla Flavour 0.10%K-Sorbate 0.10% Land O Lakes Sweet Dairy Whey 2.50% Farinex VA-60-T(Tapioca) 3.50% Citric Acid 0.09% Titanium Dioxide 0.09% Avicel ®RC-591F 1.20% Water to 100%

First, all the dry ingredients with the exception of the Avicel and thetitanium dioxide were dry blended together. Next, the Avicel wasdispersed in a mix of the corn syrup and water using a Silverson mixerfor 10 minutes. The titanium dioxide was then added and mixed for 1minute. The Avicel mixture was then moved to a Thermomixer and the drymix was added as the product was heated to 90° C.-95° C. and held for 10minutes. The filling was then poured into jars at 70° C.-75° C. Thesetup viscosity of this sample was 195,000 cps and the sample was 58°Brix. The pH of the sample was 4.75. When baked for 10 minutes at 400°F. the sample spread 21.43% on a flat cookie sheet. The amount of forceneeded to break this filling after 24 hour setup was 28.128 grams, whichrepresents the hardness of the sample and is representative of gelstrength.

It is to be appreciated that certain features of the invention whichare, for clarity, described above in the context of separateembodiments, may also be provided in combination in a single embodiment.Conversely, various features of the invention that are, for brevity,described in the context of a single embodiment, may also be providedseparately or in any subcombination. Further, reference to values statedin ranges include each and every value within that range.

1. A composition comprising microcrystalline cellulose, a salt, and atleast one water-soluble cellulose ether having a degree of substitutionof about 0.6 to about 1.5, wherein the weight ratio of themicrocrystalline cellulose and the cellulose ether is from about 50:50to about 90:10 and the concentration of the salt is about 2% to about 6%by dry weight of the composition. 2.-3. (canceled)
 4. The composition ofclaim 1 wherein the cellulose ether is an alkali metalcarboxymethylcellulose.
 5. The composition of claim 4 wherein thecellulose ether is sodium carboxymethylcellulose.
 6. The composition ofclaim 5 wherein the sodium carboxymethylcellulose has a degree ofsubstitution of from about 0.9 to about 1.5.
 7. The composition of claim5 wherein the sodium carboxymethylcellulose has a degree of substitutionof from about 0.9 to about 1.2. 8.-14. (canceled)
 15. The composition ofclaim 1 wherein the composition comprises a dry blend of themicrocrystalline cellulose, salt, and at least one water-solublecellulose ether having a degree of substitution of about 0.6 to about1.5. 16.-17. (canceled)
 18. An edible food product comprising acomposition of claim
 1. 19. The edible food product of claim 18 whereinthe food product is an emulsion, sauce, retorted soup, food dressing,pasteurized, ultra pasteurized, HTST, UHT, and retort processedbeverage, ultra high temperature and retort processed protein andnutritional beverage, ultra high temperature processed low pHprotein-based beverage, ultra high temperature Ca fortified beverage,ultra high temperature milk-based beverage, ultra high temperature andretort processed milk cream, low pH frozen dessert, aerated dairy foodsystem, aerated non-dairy food system, cultured dairy product, bakery orconfectionery filling, or bakery cream. 20.-28. (canceled)
 29. A methodcomprising: mixing microcrystalline cellulose with a water-solublecellulose ether, wherein the weight ratio of the microcrystallinecellulose and the cellulose ether is from about 50:50 to about 90:10;adding a salt solution to the microcrystalline cellulose/water-solublecellulose ether mixture to form a moist mixture, wherein concentrationof the salt is about 2% to about 6% by dry weight of the mixture;extruding the moist mixture; and drying the extruded moist mixture. 30.The method of claim 29 wherein the extruded moist mixture is dried byfluidized bed drying, flash drying or bulk drying. 31.-45. (canceled)